10h dough

[thezaman]

andre, i like your 10 hour pies. do you feel that a same day dough gives you a lighter crust? when i refrigerate my dough and bring it to room temp it is always wetter and harder to work with.the same day dough has more structure. do you find this also? i have been doing 62.5 % hydration.

[andreguidon]

Hi Larry! I feel that the same day dough (10-12h) made with W250 Flour gives me a very light crust, i think that wen the dough is almost over fermented it looses some structure, and gives me a denser cornicione, maybe the younger dough has more structure to hold the expansion that hi heat gives us...