68% hydration, Caputo 00 Chefs Flour, 20% sourdough starter (~2 month old starter fed with King Arthur bread flour), 3% salt. 6hrs bulk ferment, 48 hr in fridge, 6 hours RT before cooking.
caridimondo
The last time I posted was my first time making SD pizza and the dough was very dense and undercooked, most likely because it was under fermented and my starter probably wasn’t active enough.
This time, my starter was tripling within 6-8 hours consistently and I let the dough sit at RT out of the fridge at least 6 hours before cooking. I think this helped the dough finish proofing and rise better than my last attempt. All in all much better results but I’m still hoping for an even airier cornicione next time!
5 Comments
68% hydration, Caputo 00 Chefs Flour, 20% sourdough starter (~2 month old starter fed with King Arthur bread flour), 3% salt. 6hrs bulk ferment, 48 hr in fridge, 6 hours RT before cooking.
The last time I posted was my first time making SD pizza and the dough was very dense and undercooked, most likely because it was under fermented and my starter probably wasn’t active enough.
This time, my starter was tripling within 6-8 hours consistently and I let the dough sit at RT out of the fridge at least 6 hours before cooking. I think this helped the dough finish proofing and rise better than my last attempt. All in all much better results but I’m still hoping for an even airier cornicione next time!
I’m hard
Looks incredible!
Beautiful