Author Topic: Hardcore  (Read 379 times)

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Offline Johnny the Gent

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Hardcore
« on: May 02, 2015, 11:19:07 AM »
10 day cold fermentation, adaptation of Garvey's awesome recipe: 3% whole milk and 3% oil. Wow!!
Il miglior fabbro


Offline vcb

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Re: Hardcore
« Reply #1 on: May 02, 2015, 11:21:16 AM »
10 day cold fermentation, adaptation of Garvey's awesome recipe: 3% whole milk and 3% oil. Wow!!

Hardcore, indeed.

Nice photo!
How'd it taste?  :drool:
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Offline Johnny the Gent

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Re: Hardcore
« Reply #2 on: May 02, 2015, 11:33:26 AM »
Crust and bones were excellent. Milk added a nice flavor and seemed to give the dough a little more chew, not a bad thing.
Il miglior fabbro

Offline HBolte

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Re: Hardcore
« Reply #3 on: May 02, 2015, 11:54:42 AM »
Looks great!
Hans

Offline mudman

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Re: Hardcore
« Reply #4 on: May 03, 2015, 03:21:59 AM »
Wonderful!!!!!!!

Offline pythonic

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Re: Hardcore
« Reply #5 on: May 04, 2015, 01:41:38 PM »
Garvey's dough, 6 day cold ferment.  This was the new cheese (50/50 part skim/whole Mozz) from Mancuso.  It's pretty decent.  Wil jazz it up with some romano next time.

Nate
If you can dodge a wrench you can dodge a ball.