+ 110g low fat milk & 10g whipping cream can be replaced by 120g fresh milk.
1. Knead the dough following your preferred method.
and keep in a plastic bag pre-coated with a thin coat of oil. Squeeze out most of the air, tie a loose knot, and keep in a second plastic bag.
Place the bag of dough in a big mixing bowl, cover with a lid, and store the dough in the fridge overnight to undergo cold fermentation. I let the dough keep in the fridge for about 14 to 16 hours.
3. Transfer the thawed dough to a floured work top, deflate, and divide into 9 portions.
4. Roll out a dough ball into a flat long dough of about 1cm thick.