Same stuff, different day…
Mixed the dough and proofed on counter for about 2hrs, then reballed and yeeted it into the fridge for this morning.
will make two dough balls ~365G each
418g(total weight flour)
(69g Whole Wheat Flour)
7.6g salt
19g Brown Sugar
3.3g yeast
20g EVOO
261g water
by -iamLEEROYJENKINS
1 Comment
Nice looking crust!