So the day begins…
I've gone with the same 65% overnight biga dough that I made last time. As scott suggested upthread I’ve also tried a lower hydration 60% dough for a few balls. I have to say the drier dough has been lovely to work with, balled up really nicely after its three hours in bulk.
I’m pretty much there with all the toppings and general prep, and so far the weather seems to be holding out.
Last night:
this morning:
60% dough:
65%:
into tubs for their three hour rise:
