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From my last bake, 24hrs direct dough - Dining and Cooking
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From my last bake, 24hrs direct dough - Dining and Cooking
This was seriously tasty π€€π Peeled and fried aubergine cream base, fior di latte, slices of pancetta paesana. Grated parmesan and fresh basil post bake. 24hrs dough, 73% hydration, molino vigevano costiera 70% + oro fibra 1 30%. by ilsasta1988
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