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  • #21 by loowaters on 03 Apr 2016
  • Regarding the semolina debate, I just don't like it. To me it adds a density that seems inauthentic.  I do cook hotter and shorter than most everyone I read on here, though.

    Loo
  • #22 by adacube on 03 Apr 2016
  • Are you still doing the 64-hr ferment (36+24+4)?  If so, I wonder if the long fermentation time leads to more gluten development.

    I'm doing 24 hrs at room temp and 48 hrs in the fridge. I like the flavor it develops but maybe I could try decreasing it next time and see what it does to the texture.
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