Page 1238 - Bread News Today

Hi, i am Josiane and i am french.I am a professional pastry chef and will be happy to exchange ideas and recipes with you. I am mostly familiar with French recipes but less familiar with those from the American continent even though I have been living in the US since 2018.Thank you for your welcome

water   450g   That doesnt sound like much yeast but it works really well for me.  I like to let my dough rise in the fridge for 3-4 days but I can never wait that long to get started.  So I usually make a pizza on day 1 and again on day 2 and again on day 3 and so on and its pretty delicious every day but I find day 4 is when the crust has the best flavor. QUESTION: how do you guys feel about olive oil in your dough?  How about sugar?  I find I like it best with neither of those.  T...

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