67.5 % hydration – Poolish method Day 1 – 665 gr 00 flour, 665 gr lukewarm water, 4gr instant dry yeast, 5gr honey — rest 1hour at RT, then 18 hours in the fridge Day 2 – ALL poolish, 680 gr water, 1335gr 00 flour, 2gr instant dry yeast, 60gr salt — bulk ferment 2hours, then ball ferment 4 hours.
Although the dough was very nice, I was hoping to get more air in the final baked pizza crust. Did I stretch it wrong? How can I improve that? Any feedback on anything is welcome. Always looking to improve my pizza skills! Cheers..
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Today I used my new oven for the second time.
67.5 % hydration – Poolish method Day 1 – 665 gr 00 flour, 665 gr lukewarm water, 4gr instant dry yeast, 5gr honey — rest 1hour at RT, then 18 hours in the fridge Day 2 – ALL poolish, 680 gr water, 1335gr 00 flour, 2gr instant dry yeast, 60gr salt — bulk ferment 2hours, then ball ferment 4 hours.
Although the dough was very nice, I was hoping to get more air in the final baked pizza crust. Did I stretch it wrong? How can I improve that? Any feedback on anything is welcome. Always looking to improve my pizza skills! Cheers..