Seagoon_ to Melbourne · edit-23 months agoDaily Discussion Thread: 🍪Monday, 17 February 2025message-squaremessage-square151linkfedilinkarrow-up114arrow-down10
arrow-up114arrow-down1message-squareDaily Discussion Thread: 🍪Monday, 17 February 2025Seagoon_ to Melbourne · edit-23 months agomessage-square151linkfedilink
minus-squareTaleyalinkfedilinkEnglisharrow-up3·3 months agohe 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
minus-squaredanwritesbookslinkfedilinkarrow-up2·3 months agoThanks! I’ll take a look. Might save me a headache.
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
Thanks! I’ll take a look. Might save me a headache.