Baked on a pizza stone in a kamado-style charcoal grill (Akorn) at 900F (480C). 60% Caputo Chef’s flour dough with IDY. 7 hours bulk at room temperature 73F (33C), 4 days in the fridge at 38F (3C) and balled at room temperature again for 4 hours.
Definitely need some browning and leopard spotting but it’s hard with the Kamado.
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Baked on a pizza stone in a kamado-style charcoal grill (Akorn) at 900F (480C). 60% Caputo Chef’s flour dough with IDY. 7 hours bulk at room temperature 73F (33C), 4 days in the fridge at 38F (3C) and balled at room temperature again for 4 hours.
Definitely need some browning and leopard spotting but it’s hard with the Kamado.