Re: Post a Pic of Your Pie – Daily Update
Quote from: CaptBob on September 08, 2024, 06:11:40 PMJust playing around. Same day dough…80% Giusto’s high protein flour, 10% semolina flour, and 10% spelt. Par baked, then topped to finish the bake. Baking steel @525f…
Wow, that’s beautiful! How did you create such a shape?