Proofed and going into the oven:
NYT cooking recipe, though it’s by volume and I ended up adding a cup or more of flour and still getting a very wet, slack dough.
Proofed and going into the oven:
NYT cooking recipe, though it’s by volume and I ended up adding a cup or more of flour and still getting a very wet, slack dough.
A brilliant idea! Link to the recipe, or copy/paste the recipe?