Made the Neapolitan dough with Caputo Nuvola and have that proofing.
Just started on a Direct Artisan Dough with 60% Cairnspring’s Expresso T85 and 40% Trailblazer Bread Flour. Using the ingredients and amounts from Mod Pizza, but using some of Dan Richer’s methods from his Joy of Pizza (don’t recommend the book actually, I returned it). This will be interesting to see how it comes out.
Edit: Artisan Dough came together incredibly well. Wasn’t expecting it to be this great tbh. I also did a non-autolyse of mixing the water, yeast, and flour to a shaggy mass and letting it sit for 30 minutes. Wanted to give these flours all the time they needed.
