Plantbased schnitzel, coleslaw with honey mustard vinaigrette, roasted sweet potatoes and lemon butter asparagus
8 Hour RT Ferment 72 Hour CT Ferment Dough Balls – 2 x 300g Bread Flour – 364g Hydration – 58% (211g) EVOO – 4% (14.6g) Salt – 2.5% (9.1g) Sugar – 2.5% (9.1g) ADY – 0.2% (0.73g) by CoupCooksV2 Food Porn
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