@hydration72Tokyo, JP
Crumb shot from last night's 72-hour ferment. Open and airy — finally cracked it.
no recipe linked
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@cold_prove_coBerlin, DE
Day 3 of cold ferment, bubbles for days. Yeasty smell when I cracked the fridge — you know it's right.
no recipe linked
@brooklyn_bakeNaples, IT
Gluten window from this poolish — translucent. Made this with my zia in Napoli last week.
no recipe linkedWood-fired
@slice_lifeQueens, NY
First clean launch, no shake. 48h is the minimum, 72 is the sweet spot.
no recipe linked
@dough_dadBrooklyn, NY
Pulled this off the peel just now. Patted the fior di latte super dry — biggest unlock so far.
no recipe linkedOoni Karu 16
@nonnas_ovenChicago, IL
Pizza party with the neighbors. Steel on top rack, broiler high, 6 minutes — no fancy oven needed.
no recipe linkedHome oven + steel
@za_labAustin, TX
Roccbox at full chat. Stone reading 850°F. 70% hydration is the move.
no recipe linkedGozney Roccbox