Seagoon_@aussie.zone to Melbourne@aussie.zone · edit-211 days agoDaily Discussion Thread: 🍪Monday, 17 February 2025message-squaremessage-square165fedilinkarrow-up114arrow-down10
arrow-up114arrow-down1message-squareDaily Discussion Thread: 🍪Monday, 17 February 2025Seagoon_@aussie.zone to Melbourne@aussie.zone · edit-211 days agomessage-square165fedilink
minus-squareTaleya@aussie.zonelinkfedilinkEnglisharrow-up3·10 days 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-squaredanwritesbooks@aussie.zonelinkfedilinkarrow-up2·9 days 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.