Super fluffy bread! 🍞 This recipe is based on the one created by Profe del Pan. We gave it the Gluten Morgen touch. ✨ 🤫 The secret is to make the poolish beforehand using part of the flour, water and yeast from the recipe. This will add a lot of flavor and make them super tender. This is the recipe we use in the video: Previous Poolish: -250g 0000/all-purpose flour -250g Water -20g Fresh yeast/7g dry yeast Final dough: -250g Flour 0000/all-purpose -25g Water -20g Sugar -10g Salt -5g Honey -50g

First pizza made from poolish dough! The crust had a full body flavor and the texture of a cloud🤤 Finished my crust with my new torch for some extra CRISP @kingarthurbaking 00 pizza flour 100% hydrated poolish 24hr RT fermentation 60% hydrated dough 24hr cold fermentation #pizza #pizzaiolo #homepizza #pizzachef #bakingsteel #margherita | pizzofart