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Author Topic: Last night's experiment  (Read 230 times)

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Offline jordi

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Last night's experiment
« on: December 17, 2019, 12:20:18 AM »
Hey all, been working on a recipe for a little while now -- something near a Sicilian but higher cornicione and slightly denser center. Crispy outside but airy soft inside. Getting closer but still want a more open crumb...any suggestions?

50% - Cairnspring Trailblazer Bread Flour
50% - KA AP
80% - HR
.2% - Yeast
2%   - EVOO
2.5% - Salt

1.5hr rest (1 fold), 46hr CF, 13hr CF Shaped in pans, 6hr ambient pan proof.

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