Quote:
Originally Posted by KCUnited
My dough technique is still the weak link but I'm closing in, Gents
24 hour dough ferment with Caputo Chef 00 flour
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You continue to be a goddamned inspiration.
No clue if this will help you but I follow this dude's channel and he posted this a couple months ago. He's pretty sharp even if some of his stuff isn't particularly practical in my life (like the pizza thing).