Hey VR thanks for the compliment,I'd love to share my recipe but I first have to say my success thus far seems to have a lot to do with the fantastic heat distribution I've been able to achieve with the LBE.I've tried so many different set-ups over the last 4months ie. kettle sizes,changing the stone heights,using lump charcoal,firing it up on my kitchen stove top etc..
but this current set-up is working better than I could have ever imagined!Anyway I'll stop waffling on...
The recipe goes like this(and I hope I'm not telling a knowledgable enthusiast like your self how to suck eggs!)
To make 6/200g balls I use-
*Mollini pizza flour. 11.2%protein - 850g
*filtered water- 540
*Mix all ingredients(except 30% of the flour) together with spatula for about 1min.
*Autolyse for 20min then I mix it in my KA mixer for a total of 8min. For the first 5min I mix on the slowest speed then I take it up a notch and mix for 2 min whilst adding the remaining flour,let it mix an extra min then rest another 20min.
*Divide into 200g balls hand knead each for 30sec-1min and place in lightly oiled containers.
*Let rest for another 10-15min before storing in fridge for 1-7days.
*Take out of fridge 2hr prior to usage(depending on the room temp)
Thats about it VR,pretty much a la Jeff Varasano recipe,but once again for me a BIG contributing factor is the one and only LBE!!!!!!!!