While it only took my one try to perfect the Detroit style square slice, I’m having trouble getting NY style to work out for me. The crust the past two times has been bready instead of light, chewy, and airy. Could it be my stretching technique? This had a one day cold ferment. I know 3 days is ideal, but I doubt it’s due to that. These two pies I’ve cooked in a cast iron but I’ll be getting a proper steel (Dough Guy) very soon.
My recipe is:
638g King Arthur Bread Flour
415g lukewarm water (65% hydration)
15g sugar
10g salt
10g active dry yeast
3 tbsp evoo
by sinuspane
1 Comment
Use 75/25 AP to bread flour for the proper texture. That yeast percentage is really high. You could cut it in half and get better results.