View Single Post
Unread 10-14-2010, 08:04 AM   #6
Zippylip
Full Fledged Farker
 
Join Date: 09-18-10
Location: West Chester, Pennsylvania
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by patwill66 View Post
Can you share your crust recipe?
Indeed, in fact I am working on a photobucket slide show and want to post it. I'm not sure that can be done though, I have not seen a slide show on here as of yet, do you know if it is possible?

The dough is about 3 & 3/4 cups of flour, 1.5 cups of water, 1 teaspoon of yeast & 1 teaspoon of salt. Initially all of the water is slightly mixed with 3 cups of flour, the yeast & salt, & left to stand for 20 minutes, then wet kneaded for 20 minutes, rested again for 20 minutes, then additional flour is incorporated a little bit at a time until the proper consistency is reached, followed by a cold rise of at least 24 hours & up to 4 days. It is an abbreviated version of Verasano's method.
Zippylip is offline   Reply With Quote