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My home oven is not so strong, so I'm looking for a recipe that will work well with it.
Max temperature 220 C, top heater only, no circulation. Baking stone.
Flour 14% protein, though I could mix it up with regular flour to reduce the % if needed.
I prefer longer cold fermentation, so 3 days over kneading would be a bonus if it makes sense here.
Any recipe you would recommend?
Max temperature 220 C, top heater only, no circulation. Baking stone.
Flour 14% protein, though I could mix it up with regular flour to reduce the % if needed.
I prefer longer cold fermentation, so 3 days over kneading would be a bonus if it makes sense here.
Any recipe you would recommend?