How Hydration and Handling Shape Ciabatta’s Open Crumb
Hydration and folds influence dough behaviour; flour, fermentation, strength, and proof also shape crumb.
By John the BakerCategory
Technique
1 article in this section.
Category
1 article in this section.
Hydration and folds influence dough behaviour; flour, fermentation, strength, and proof also shape crumb.
By John the Baker