Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
85% Hydration Sourdough
This is the high hydration Artisan Dough from Mod Pizza, subbed poolish for sourdough and let it bulk at 85F for 3 hours before cold fermenting for 48 hours. Balled it and then let it sit at RT for 4 hours before baking.
50% Trailblazer
50% KA Bread Flour
I baked these in the Ooni, but maybe would have benefited from the steel in the oven. Crispier exterior would have been nice.
85% Hydration Sourdough
This is the high hydration Artisan Dough from Mod Pizza, subbed starter for sourdough and let it bulk at 85F for 3 hours before cold fermenting for 48 hours. Balled it and then let it sit at RT for 4 hours before baking.
50% Trailblazer
50% KA Bread Flour
I baked these in the Ooni, but maybe would have benefited from the steel in the oven. Crispier exterior would have been nice.
85% Hydration Sourdough
50% Trailblazer
50% KA Bread Flour
I baked these in the Ooni, but maybe would have benefited from the steel in the oven. Crispier exterior would have been nice.
