KtCallista wrote:If you find the recipe I'll give it a go. I was just putting my previous preference out there, but I'm not actually that picky. I just need a place to start as Google has a bit too much help.
I don't even know if there's a difference between the dough used anyway.
I have no idea what recipe we currently use, because I can't remember the last time I made the dough, and I can't see the recipe laying around either.
but, I know I've used Jamie Oliver's recipe
in the past with good results.
I do, however, still advise that cold proving is the way to go, and will provide a better depth of flavor in the dough itself, after kneading, or punching down, or whatever your recipe calls for before letting it rise until doubled for the last time, instead of letting it rise, portion out the dough at that point, and freeze or leave in the fridge for a few days (I find that around 5 days works well for me) then pull out of the fridge a couple of hours before using (or 6ish from the freezer depending on room and freezer temperatures)
finally, slice.seriouseats can prove for some interesting reading too.