eduardo

Patron

Great again, the extra 24h in the fridge makes a difference.
Next time better quality cheese.

After proofing, 12 hours in the fridge. Creamier and better flavour.
Shaping needs improvement

Adapted to 30% poolish (0.7g yeast), 36h bulk ferment.
This flour cannot handle more then this.
Ball and then, 4 hour proof at 20c.
SUPER BUFADA 💨, corichone oco e crispy, nunca mais vou conseguir replicar isto...

Looks good but a bit overproofed
72h bulk fermentation + 48h cold proof
40min pre-heat