0 Members and 1 Guest are viewing this topic.
Things seem to be coming together.
Very nice, which oven do you have? hydration? work flow?It is a Forno Bravo Premio2g 120, bulk raise for 6 hours at room temp about 70 plus and then 36 hours in the fridge.71% hydration2.75 kosher salt10% of flour, Ischia, I will cut that back a little next time