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