Re: In search of the Vietnamese Baguette
My best effort yet. Finally achieve the correct texture and eating qualities that I had set out to achieve. 13
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Re: KYS 7+ mixer, anyone purchase one?
Quote from: zich6 on October 24, 2024, 01:01:30 PMI’m seriously considering the 7+ and have been following this thread closely.
Read moreRe: Quality of HM TD Chinese Mixers?
KYS Just announce the Easy7+ Can’t find in on ali yet, but interested if anyone got a link for that
Read moreRe: 12×18 Smiling with Hope Enterprises pan
You are the first person to order – thanks!
Read moreRe: Wylie Dufresne – Stretch Pizza Video
Watched it too last night. I love when they get into the details on the dough. Like many modern places
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Re: Issues with proofing pizza dough post cold ferment!
For photo 1, how long did the dough ferment in the pan, and at what temperature?
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Re: Tillamook’s new low moisture mozzarella
Quote from: zare111 on Yesterday at 11:46:35 PMYou’re so right! It didn’t occur to me until just now that the
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Re: Looking for a Cleveland Oh dough recipe
Cleveland style pizza has a definition… https://clevelandmagazine.com/food-drink/articles/what-is-cleveland-style-pizza?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter_axioslocal_cleveland&stream=top
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Re: Issues with proofing pizza dough post cold ferment!
Quote from: taste57 on Yesterday at 10:58:49 PMHey everybody! I’m running into issues with dough rising while proofing my dough
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Re: zare’s ‘zzas
Looks great! WW at 10% is really nice.
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