nestlund
Cook
- Joined
- Jan 18, 2012
- Messages
- 54
Crust flavor will improve greatly. These pizzas range from 2-4 day cold ferments.
Recipes to follow.
Recipes to follow.
Could you be convinced to share the gritty details on how you created such a yummy looking crust, Nestlund?
Fantastic, try it with Canadian Red spring flour.Crust flavor will improve greatly. These pizzas range from 2-4 day cold ferments.
Recipes to follow.
I'm thinking baguette like those you find in France...For me, that would be great for garlic rolls. When it comes to pizza crust, the thinner the better. Your crust looks light and airy, but there is just too darn much of it.
I'm thinking baguette like those you find in France...