Another batch

350 g bread flour

150g all-purpose flour

12.5g salt

1.5g instant dry yeast

325g cold water

10g olive oil

10g sugar

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Knead 7 minutes

Rest 30 minutes

Stretch and fold x4

Rest 30 minutes

Stretch and fold x4

Rest 30 minutes

Windowpane test

24 hour room temperature ferment

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Stretched with semolina flour

100g cheese

1/2 cup sauce

Cup and char pepperoni

6 minutes on steel after 1 hour pre-heat at 550

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Feel like I’m getting pretty close to where I want it to be 😀