Matthew, those look great. whats the specs on those? I am especially curious about your bulk/ball times. thanks -marc
The specs are as follows:
100% Caputo 00 Pizzeria Flour
58% Water (Including starter which is 46% water)
5% Ischia Starter (total dough weight)
Dough Ball weight 275 grams.
Kneaded in DLX with roller & scraper & then finished with a hand knead. I don't do any autolyse as I don't find it beneficial when doing a long bulk rise. One step that I do feel is necessary though is to add the flour gradually in small amounts throughout the kneading process.
Bulk Rise 24 hours @ 70 degrees, shape panelli & then another 4-5 hours @ 70 degrees prior to baking.
Baked for approx 60 seconds (950-975 degrees hearth temp & 1100 dome temp)
This is for me the perfect formulation & yields excellent results. I have made this dough 2-3 days in advance because of my busy schedule & placed the dough balls in the fridge taking them out about 5 hours to baking & the end result is the exact same.