This dough feels so good to handle and is for me the perfect balance of tenderness and structure.
King Arthur bread flour 325g
Water 210g
Salt 8g
evoo 10g
ady 1g
Dough mixed all at once
room temp bulk for 4 hours
balled up and refrigerated for 48 hours
out at room temp for about 90 minutes before baking for about 80 seconds around 950f
by _cade__