Here's his recipe: https://www.ricardocuisine.com/en/recipes/6623-crusty-white-bread Pretty simple and that's why I like it. I made pizza dough for a while but it seems to be a whole other game to get great/fluffy without too many holes artisanal bread. Any tips are welcome (per exemple, with my pizza dough, I seem to knead it too much, making it a bit too hard). Cheers to my fellow reddit cooks
bon appetit
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