posted in another section but wanted to post last nights bake.we worked in a garage with no heat. my crew and i worked a winery.the dough was proofed in their dinning room.it took 5 hours to get it to a 70 degree external temperature.
i used my vertical cutter mixer 20 pounds of flour three pounds of old dough 2.5 % salt, 2 ounces wet yeast,12 pounds of water.mixed 15 seconds,rested 20 minutes mixed 30 more seconds. one hour bulk 24 hour cold rise in 9.5 ounce balls.
the dough cooked lite airy and tender. even though we were working in a 30 degree garage.the wine kept us warm and on task
since Marcos post on flour and bitterness we used this event to practice with minimum flour during our stretching and loading on to the peel.we had nice white bottom with the normal opened holes and some color from char. since the dough was a little cool i ran my floor at750 degrees to assure a full bake. i was getting 90 second pizzas. given the fact that the dough was not over proofed we got away with minimal flour. as the weather warms lower hydration might be necessary for reducing the need for heavy flour usage. pictures of our fun night.