Daily Discussion Thread: 🍪Monday, 17 February 2025 (aussie.zone)

submitted 3 months ago* (last edited 3 months ago) by [email protected] to c/[email protected]

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[-] [email protected] 3 points 3 months ago

he says do a lower hydration dough (ratio water to flour). He does a 60% hydration, 3-5 day ferment, allows more gluten to form. Kenji has a "fool proof no knead pizza" recipe online that's easy and a banger apparently. Seriouseats.com

[-] [email protected] 2 points 3 months ago

Thanks! I'll take a look. Might save me a headache.

this post was submitted on 16 Feb 2025

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