Or gloves.
This batch was (baker's %),
100% High-Gluten flour (Bova)
61% water
1.5% salt
1% oil
0.58% active dry yeast
72 hour cold ferment
3+ hours room temp before bake
I usually use instant yeast but didn't have any so used a packet of the active, so that's why the percentage there might seem odd.
I typically used to use from 0.25 - 0.5 of the instant.
Bread flour or highest protein content you can find would be okay.
(NOT Vital Wheat Gluten.)
My understanding is using the high-gluten flour helps achieve the crackly/crisp outside and chewy inside result.
Many pizzerias use it for New York style dough.
If you aren't familiar with baker's percentage I could figure out numbers if you need them.
Birthday party is done. Dd ended up doing the cooking. It was kebobs, Choice of beef or chciken. They were good. Temp held 70 so party was on the deck. Still sunny out. 69 now.
We’re in the low 60’s and more rain. I did get the lawn mowed earlier since the forecast is for rain every day until Friday.
Good morning, hitt.
I guess it didn't go by too fast.
Good morning random folks. I'm spending my morning on the deck, with coffee and vape, of course. Today is overcast but no rain in the guess. I have a hummingbird bird that has been checking out the feeder, but afraid to try it, probably because I'm sitting out here. The nectar level is getting low, so I'm sure the hummers are feeding. I have a lot to do these next couple of days because I have a group of 20 missionaries in training coming for dinner tomorrow night. I was going to set up one of the tables on the deck, but since there's a 50% chance of rain tomorrow, it looks like I'll have to squeeze two tables into the dining room. At least I have a dining room, which is more than I can say for my last place.
Thanks! Now all I need to know is what you consider room temperature (it's chilly in my neck of the woods).
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