12 hours ago, Duvel said:I don’t do any stretch & folds or kneading with this dough. The cold rise and both lactics
do already a lot for gluten developement.
Just divide after cold rise, ball then and when fully risen slab them on the hot grill ...
Pictures, please !
After two hours sitting on the tray on the counter, they about doubled in size. DH grilled them and brushed with butter, garlic & parsley. On the plate.
They were incredibly delicate and not dry at all. I think they could have done with a little hotter grill next time....oh, and there will be a next time...I left five in the fridge for tonight. 😍
Thank you for taking the time to help @Duvel
I will be interested it see what @Ann_T's stretching and folding will do to the dough....probably make it more firm.
I had a piece for breakfast with hummus...I just put it straight on my Wolf Gas Range and flipped it back and forth until hot and smoking a little..delicious.
