Brucker
Hard Core 4+
Been working through a new dough recipe. On about the 4th tweaked batch and I gotta say it's 
Outer edges came out a bit darker than I normally like, but other than that, the dough came out great. Great crisp while having a bit of a chew still. And the flavor is good to very good. My only issue is it requires a cold fermentation in the fridge for 18-20 hours. Not shorter, not longer. So getting the timing right can be a bit of a hassle.
Outer edges came out a bit darker than I normally like, but other than that, the dough came out great. Great crisp while having a bit of a chew still. And the flavor is good to very good. My only issue is it requires a cold fermentation in the fridge for 18-20 hours. Not shorter, not longer. So getting the timing right can be a bit of a hassle.