Looks great! That is a long room temp ferment. Mind sharing the details? I’m particularly curious about your hydration type of flour you used and if you did stretch and folds initially and when you balled the dough.
moot-face69
60% hydration with about .2% yeast (at a guess as my scale doesn’t go that low)
Mixed slightly by hand until combined and then stretched and folded 3 times in the first 2 hours.
Balled up 4 hours before bake.
500 degrees C with flame off then finished with high flame.
Was in the oven for less than a couple of minutes.
Dangerous_Pension612
36hr RT is wild. I do 24 at RT for my pan pizza and that’s pushing it. That smell when you open the lid has to just about knock you out.
3 Comments
Looks great! That is a long room temp ferment. Mind sharing the details? I’m particularly curious about your hydration type of flour you used and if you did stretch and folds initially and when you balled the dough.
60% hydration with about .2% yeast (at a guess as my scale doesn’t go that low)
Mixed slightly by hand until combined and then stretched and folded 3 times in the first 2 hours.
Balled up 4 hours before bake.
500 degrees C with flame off then finished with high flame.
Was in the oven for less than a couple of minutes.
36hr RT is wild. I do 24 at RT for my pan pizza and that’s pushing it. That smell when you open the lid has to just about knock you out.