Before anyone comments, yes... No basil on it bc my plant died in the cold spell here in NY this week. Now down to the details. This is Julian Sisofo's favorite dough recipe.…
Does it look good to you folks? Would appreciate any advice! Poolish fermentation: 19 hours (10 hours in the fridge at 4 degrees). Last picture is how the poolish looked like when I used it - smelt nutty.…
