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Pizza delivery. Illinois paper bag cracker crust. Micheleo's pizza.
Looks awesome! What can you say about the differences in the dough from a few days old, to 10 days, to 14 days? Taste? Texture? Thanks in advance!Cheers,Don
flavor flavor deep flavor. A couple days you can taste the flavor difference vs same day dough. After 10 days it was a deep flavor and 14 was basically the same as 10 day. I wonder if it stops building flavors after a certain point
Ty peter. I wasn't sure if it was still going to be good after 10 but now I know I can wait longer.
I want to learn how to get the big spider webbing in the dough? I'm using KABF.
KABF. 65to70% hydration and stretch but no fold. I'll try stretch and folds!! Ty. 10 doughs left to practice with this week. Tonight was a rolled thin crust. It stuck to the peel at launch. The other is a pita bread or as I call it samoon which is iraqi bread. For samoon this was a touch over done. It was stretched and "flapped".. not sure the proper term. But you hold 5 he ends and side and flap it lol. It fluffed up well and cut easy down the center with a bread knife. Filled it with tabula.