Brett-EDH
TVWBB Olympian
Of dough. Pizza and wings today for Wildcard Saturday.
Made a 65% hydration recipe. 25% is double ground semolina and 75% 00. Both are Caputo 1kg sacks which work well for home use.
Notice how smooth my balls are. You really want smooth balls when forming your dough.
Doing a countertop rise. Ambient temp is 68°
Made a 65% hydration recipe. 25% is double ground semolina and 75% 00. Both are Caputo 1kg sacks which work well for home use.
Notice how smooth my balls are. You really want smooth balls when forming your dough.
Doing a countertop rise. Ambient temp is 68°
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