01/16/2026
As promised, we’re sharing how we use over-fermented dough.
We add 20% (based on flour weight) at the end of mixing, on the lowest speed.
Many people suggested making focaccia. Our focaccia is a high-hydration dough, about 86% hydration, so this dough isn’t a good fit.
Thanks so much for all the tips and for cheering us on — we really appreciate you❤️🫂