Flour (100%): 1017.93 g | 35.91 oz | 2.24 lbs
Water (60%): 610.76 g | 21.54 oz | 1.35 lbs
CY (.03%): 0.31 g | 0.01 oz | 0 lbs |
Salt (2.3%): 23.41 g | 0.83 oz | 0.05 lbs | 4.19 tsp | 1.4 tbsp
Total (162.33%): 1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A
Single Ball: 275.4 g | 9.71 oz | 0.61 lbs
100% Caputo this week. I'll never forget the first time I used this stuff. Soft, tender, beautiful dough.
Strange...Though I've used it in the past, I've never had results like this. The dough was loose, and difficult to open up, and it tore easily. It felt like 70%+ hydration dough.
I mixed it like I always do, but it seemed really wet. I'm guessing I didn't knead it long enough. 24hr room temp bulk rise, scaled and balled, 24hr refrigeration, 2.5hr wake, then bake.
This week had me making the statement, "Not all my pizzas are round". Tasted great, but for me it was a FAIL.
And, I'm still trying to tweak my heat distribution on the LBE...Sheesh!
2. White clam, mozz, garlic, parsley butter
3. Filetti, with Umami Bomb #1