I have been using the forno Bravo recipe for dough only using 1/2 AP and 1/2 bread flour at 65% hydration with the amount of yeast in the recipe my dough comes out tasting quite yeasty almost unpleasantly so this with only the 1/2 tsp recomended in the recipe. At this point I am still cooking on firebrick in my gas oven at about 550 degrees. Any thoughts??
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