provolone, grana padano, pecorino romano, parmesan reggiano 24 & 36 month, mozzarella
64% hydration
95% bf @kingarthurbaking
5% whole wheat @centralmilling
1% salt
0.5% vwg @bobsredmill
15 min autolyse
10 minute mix on 2, kitchenaid
90 minute bulk, one round coil fold
Ball and cold ferment, 24h ( I like to go up to 36h usually )
550f on stone, 6 mins with broil finish
Garlic oil on crust 😉
550F baked on stone, broil finish
by masthebaker