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Zursen
65% hydration, 40% poolish, 00 flour etc etc. cooking in the roccbox on high flame 420c stone. I always see pics with small leopard spots but I get big black ones? Full ingredients – 1000g flour, 650g water, 2g yeast, 2% diastatic malt barley, 2% salt. I make a poolish from 40% of the flour and a pinch of yeast. Bulk and proof at room temp
donkeykingdom
I have a propane fired Oonie, not a Roccbox, but I’ve found I have to turn the burner all the way down as soon as I launch to prevent big black spots like that
greasyspider
I find the proofing process matters way more than the recipe as it pertains to texture . A 48 hour Cold proof seems to give the most consistent results. (For me anyway).
calicotommy
First of all, pump up hydration to at least 65%, you’ll find it really difficult to get lepoarding with the dough that “dry”. Also chances you will get the spots only proofing at room temperature are minimal. Adjust your salt and yeast in PizzApp, let the dough for couple of hours in RT and then let it sit in the fridge for AT LEAST 24 hours (I recommend 48 or more, just decrease the yeast accordingly).
weissblut
You didn’t say how long was the proofing but the longer it sits the better chances of leoparding you’ll have. So yeah at least 24 hours RT.
also, 420c is low. Temperature is the other deciding factor, it has to get at least to 480 to have consistent leoparding.
Oh, I would also lose the malt and raise the salt to 3%? But that’s personal preference.
weissblut
You didn’t say how long was the proofing but the longer it sits the better chances of leoparding you’ll have. So yeah at least 24 hours RT. also, 420c is low. Temperature is the other deciding factor, it has to get at least to 480 to have consistent leoparding. Oh, I would also lose the malt and raise the salt to 3%? But that’s personal preference.
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65% hydration, 40% poolish, 00 flour etc etc. cooking in the roccbox on high flame 420c stone. I always see pics with small leopard spots but I get big black ones? Full ingredients – 1000g flour, 650g water, 2g yeast, 2% diastatic malt barley, 2% salt. I make a poolish from 40% of the flour and a pinch of yeast. Bulk and proof at room temp
I have a propane fired Oonie, not a Roccbox, but I’ve found I have to turn the burner all the way down as soon as I launch to prevent big black spots like that
I find the proofing process matters way more than the recipe as it pertains to texture . A 48 hour Cold proof seems to give the most consistent results. (For me anyway).
First of all, pump up hydration to at least 65%, you’ll find it really difficult to get lepoarding with the dough that “dry”. Also chances you will get the spots only proofing at room temperature are minimal. Adjust your salt and yeast in PizzApp, let the dough for couple of hours in RT and then let it sit in the fridge for AT LEAST 24 hours (I recommend 48 or more, just decrease the yeast accordingly).
You didn’t say how long was the proofing but the longer it sits the better chances of leoparding you’ll have. So yeah at least 24 hours RT.
also, 420c is low. Temperature is the other deciding factor, it has to get at least to 480 to have consistent leoparding.
Oh, I would also lose the malt and raise the salt to 3%? But that’s personal preference.
You didn’t say how long was the proofing but the longer it sits the better chances of leoparding you’ll have. So yeah at least 24 hours RT.
also, 420c is low. Temperature is the other deciding factor, it has to get at least to 480 to have consistent leoparding.
Oh, I would also lose the malt and raise the salt to 3%? But that’s personal preference.