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Just coming back to say the High Hydration Artisan and the NY Style down to 65% are some of the best doughs in the book. Incredible bakes on my baking steel. Cold proofed for 72 hours and then RT for 5 hours before opening into skins.
NY Style
Just coming back to say the High Hydration Artisan and the NY Style down to 65% are some of the best doughs in the book. Incredible bakes on my baking steel.
NY Style
