Adapted to 30% poolish (0.7g yeast), 36h bulk ferment. This flour cannot handle more then this. Ball and then, 4 hour proof at 20c. SUPER BUFADA 💨, corichone oco e crispy, nunca mais vou conseguir replicar isto...
Like others said, very chocolatey. The metric version of this recipe is perfect because it is for exactly 1l of milk. I reduced from 267g to 200g sugar. Keep at low heat, careful to not let it stick to the bottom.
