On 3/11/2022 at 9:47 PM, Chris Hennes said:Tonight's pizza was a naturally-leavened Modernist Artisan dough -- you just replace the poolish with levain and omit the yeast. It worked well, but I think I prefer the commercial yeast version.
Nice! I’m going to make the dough for this tonight and bake tomorrow on my steel.
@Chris Hennesdid you go from mixer to 20 minute bench rest to divide shape and refrigerate? Or spend longer at RT before the fridge? I’m experimenting with treating it as my sourdough breads. Autolyse, bulk ferment at 86F, preshape and shape and refrigerate. Bulk time I need to get nailed down. Autolyse may be too much but today it just worked well with my schedule. Thinking of trying a batch without the oil too. Richer doesn’t use oil (or Diastic malt powder) so curious how that goes.
