디시인사이드

I made focaccia with istros.

K-Blessoreille + French T55 Mix

I also added butter and basil

For the topping, cut the green onions into thin pieces.

Is this a characteristic of Blessoreille?

I fermented it enough, but the air holes are dense..

I made spaghetti using the remaining tomato sauce

and I also warmed up the pizza in the freezer to make a meal

I've now completely used up all the block cheese.

I think it'll be a while until I make the next pizza...

I made a lot of dough and divided it into two.

I baked another piece of dough in succession.

I fermented it more, but as expected, the air holes are dense.

Blessoreille said it was good for making bread and pastry..

But I won't buy this flour from now on.