Three Day Cold Ferment Rosemary and Garlic bread. Hard Cheddar Cheese. Mayo on both sides, on the outsides (that’s the trick). Do you see it? It’s like it’s talking to you.
Hot Italian Sausage, Sopprassata, Mozzarella and Smoked Chili Powder
You don’t hear this much, but, it’s apple season in Texas. Small, but mighty.
Seven day cold ferment, three hour rise at 70 degrees. Baked with steam tray. Needs longer or warmer rise. Needs a different flavor punch.