Re: Bland and tough dough?

Quote from: foreplease on August 09, 2024, 04:35:01 PMTry about 3 min of mixing and 2.25-2.5% salt in your next batch. Ball, cold ferment as you’ve done before, and time to warm up of about 90 min to 2 hrs. Good luck, I hope this helps somewhat.

Thanks a lot for your advice! I’ll try this for sure. This will probably fix the toughness problem. But hopefully also the bland taste.