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Oof, amazing. Is that the 48-72 hour dough?
Did his sourdough recipe yesterday but forgot to cover the shaped doughballs so struggled with stretching as a hard scale had formed. Nice enough still, I’m loving his Brooklyn Honey Pie.
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That us a great looking crust.
I need to try polish methods... do you have a link to this one?
Tijmen
chrisbmx116
@Bainbridge
Forkish dough with overnight poolish. Deffo my favourite recipe - seems like it gets better every time
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