Method:
- [ ] 80g sourdough discard
- [ ] 100g vital wheat gluten
- [ ] 140g Whole wheat flour
- [ ] 60g rye
- [ ] 720g AP flour
- [ ] 25g salt
- [ ] 750g water
Bulk at 80F for 5 hours with 3-4 stretch and folds during this time, cold ferment in fridge for 5 days(I forgot about the dough lol). Take out of fridge and bring to room temp then shape, add toppings, and bake in a preheated cast iron skillet at 450F for 20 mins or until golden brown. The preheated cast iron skillet on the bottom rack really helped make the crust hold up nicely. Next time I’ll even consider par-baking the crust a bit.
by eucalyptus_minty