thanks ChicagoBob! keeping going for sure!
I finally made the first Nikkilä doughball with Scott's suggested recipe (after only 2 days as I noticed it had already risen pretty well) and it turned out wildly better than the hard sadness that was before - I wonder if there was something up with my yeast last time.
1 x 12" doughball, 2 day cold ferment
I'm working on my white sauce recipe so I made a half white, half red+white pie (yeah that's why half the pie looks pink) and used some ricotta too. It was a little "too much" but for tomorrow's nikkilä attempt I will just do a basic margherita. Excited to see how 2 vs 3 day ferment will effect the flavor of the crust. Sorry for the slightly yellowy pics, I started to run out of daylight!
- the doughball was stickier this time around and thus harder to work with (I even got a tear I had to mend) and so I ended up with a much thicker crust than I like.
- wonderful oven spring coupled with crispness in the outer crust though. less chewy than the Knehtilä, but in a good "not gonna loose a tooth in that" way. definitely can appreciate the lack of bran.
- best flour consistency so far? flavor is quite good although not right. I'm excited to see how this will taste with the DM added and as I experiment more.
- tonight's white sauce was a little off consistencywise but hey, learning on that front too!