Weigh your flour; cups are a guess with good intentions. We tested the recipe six times and the fourth was the winner. Rest the meat, rest the dough, and rest the cook.
Details
Toasting spices takes a minute and changes everything. Salt early, taste often, and trust your nose before the timer. Rest the meat, rest the dough, and rest the cook.
Toasting spices takes a minute and changes everything. Fermentation is mostly waiting and occasionally smelling things.
What worked
Fermentation is mostly waiting and occasionally smelling things. We tested the recipe six times and the fourth was the winner. Good olive oil is a seasoning, not just a cooking fat. Seasonal vegetables need less help because they already taste of something.
- Season in layers
- Preheat longer than you think
- Weigh ingredients
- Taste before serving
Fermentation is mostly waiting and occasionally smelling things. Salt early, taste often, and trust your nose before the timer.
Going further
A hot pan and a little patience beat any fancy gadget. Good olive oil is a seasoning, not just a cooking fat. The crust browned evenly once we moved the rack lower. Salt early, taste often, and trust your nose before the timer.
Rest the meat, rest the dough, and rest the cook.
Fermentation is mostly waiting and occasionally smelling things. Leftovers improved overnight, as soups and stews always do.
The dough was sticky, which turned out to be exactly right. Salt early, taste often, and trust your nose before the timer.
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