What’s your ‘Heston’ experience?

    • lalo@discuss.tchncs.de
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      1 year ago

      Fun fact: acrobatics are made with lower hydration dough.

      If you want dough with crispy outside and soft inside you’re looking for a 65-70% hydration. Acrobatics with this will rip it apart. To open a higher hydration dough you use this technique: https://youtu.be/xzbW8CZx538

    • Buddahriffic@lemmy.world
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      1 year ago

      I once worked at a Domino’s. It took making many pizzas to get to that point, but it was really satisfying stretching out the dough once you got there.