This time I fermented the dough in room temperature, this is called warm fermentation method. Yet I cannot find any difference in taste from cold fermented dough which I used last time.
Here is how to make the dough: https://busy.org/@alnedkov/ec5582e0-543f-11e8-8cf9-1b93be2e52ab
Cold fermentation means to put it in the fridge overnight. Warm fermented needs just an hour or so in a warm room.
My video is at DLive