Update 8 booked already !! yeha rock and roll let the cooking begin !!
Friday was the season opener at a floor distributors warehouse they had burgers and dogs and grill set up guy stood there for to hours watching people eat pizza
First off Kudos again for the dough tool I did a batch of 55 262-264g dough balls as per tool and had a tablespoon of dough left over !!
So I am extending the fermentation this year with the fridge and want to control 2 back to back parties with 1 Batch .
I fired up Jessebella and I have to say this Fork mixer is amazing and some nice to not Bather frank or spend and hour traveling to and fro
so the Batch 61.5 % .17 IDY 2.8 salt I made wednsday night at 8 pm Bulk rise room temp til 8 am ball and into fridge Thursday remove 40 dough balls 8 pm room temp til transport to party in prep table so we are talking a goood few day delicious. I of course had to make some left overs tonight will post those here too 3day is GOOD !! finding the zone dough and oven !
heres the set up I was solo with the exception of a friend of my wife who came for moral support and so I didn't drop the GI peels !! so first the left overs then the balls after 12 room bulk then dough just before leaving after 8 bulk 24 fridge and 8 room