Re: Today's Bread

Quote from: apizza on Today at 06:57:09 PMAbsolutly beautiful. Is the recipe and work flow for those rolls posted anywhere in this hefty thread? If not willing to share?Thanks Marty! I may have posted it somewhere but it's easy enough to just type here. My formula and workflow.DDT 77f.KAAP Flour 100%Water 60%Sea Salt 2%IDY .72%EV Olive Oil 3%Diastatic Malt Powder .95%Direct mix into my Kitchenaid mixer just until everything incorporated. Into a bowl at room temp (68-71f) for 90 minutes.St