made some dough on tuesday night at around 5pm. mixed in the bread machine, let sit for 10min after mixing, used a modified knead/ball process (flatten, pull a side in, rotating, until its ball shaped), let sit for an hour, repeat. left sit about an hour on the stovetop (not heated) and placed in the fridge. i baked up two ny styles, and i re-balled the one i had left because it was just too big to let sit another day. baked this up thursday around 6pm straight out of the fridge
100% sams high gluten
64% tap water
1.2% mortons kosher salt
.5% white cheap sugar
.5% olive oil (bertoulli)
.7% red star IDY
baked at 550 until done.
seems to turned out good, i have a consistent crust micro blister all over. i smudged my lens so my camera took fuzzy pictures after this one
