NY Style Album

[AustinSpartan]

From start to finish:

http://imgur.com/a/RGYX3#0

[JD]

Nice crust color... what's your recipe & technique (if you care to share)?

[dellavecchia]

Very nicely done. Looks pro all the way. Is this cold or room temp fermentation?

John

[AustinSpartan]

Nice crust color... what's your recipe & technique (if you care to share)?

Recipe is a custom mix that I seem to have finally perfected over time. Don't have the numbers on me, but it's pretty straight forward: starter, AP flour, water, salt, yeast, and olive oil. Baked on a stone in a gas oven at 550 for about 6-7 minutes.

[AustinSpartan]

Very nicely done. Looks pro all the way. Is this cold or room temp fermentation?

John

24 hour cold fermentation. Allowed to 'bench proof' in a warm convection microwave. Opened up easily.

[JD]

Recipe is a custom mix that I seem to have finally perfected over time. Don't have the numbers on me, but it's pretty straight forward: starter, AP flour, water, salt, yeast, and olive oil. Baked on a stone in a gas oven at 550 for about 6-7 minutes.

Starter %? How long do you "bench proof" it for?

[AustinSpartan]

Starter %? How long do you "bench proof" it for?

It's a 100% hydration starter. I use ~27% per dough ball.

Bench proof was just long enough for it to come up to temp, which was about 2 hours from the time I popped it in the warm microwave.

[JD]

It's a 100% hydration starter. I use ~27% per dough ball.

Bench proof was just long enough for it to come up to temp, which was about 2 hours from the time I popped it in the warm microwave.

Interesting, thanks again. I may try this as a "semi-emergency" dough.