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Thank you FB but I need to make it airier. I've got two different yeasts in two different doughs, mixed together so I'm looking forward to leaving those as they are but using a spiral mixer and temp controlled proofing box to get the bread perfect.
I also need to practice my dimpling technique. In one of the YT videos from Italy, they said that was hardest part of the process. And I agree.
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Tru6 Restoration & Design
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