Just a quick dough sling 🙂 Testing out the new 0 flour that I purchased, I’ve also bought the pizzeria variety , of the same brand, this version so far , this most certainly more aggressive crust and more aggressive bubbling during the bulk proofing process (4 hours) , cold fermentation for 48 hours
Micro blisters goodness
430 top temp
410 lower temp
1kg flour
650 g water
1 g yeast instant
12 g salt
1 tbs Italian extra virgin olive oil
4 hour bulk proofing process, balled , fridge !
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by rainbowsaintreal