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Author Topic: Gluten Free Bar Style  (Read 319 times)

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Offline TXCraig1

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    • Craig's Neapolitan Garage
Gluten Free Bar Style
« on: May 06, 2017, 01:25:36 PM »
This was surprisingly not bad.

I let it rise for about 5 hours at 75F. Baked at 550F. Started in the pan on a cordierite stone about 2/3 up the oven above the steel and finished on the steel about 1/3 up the oven and below the stone. The fiore glut doesn't like to brown. To get decent color, I had to leave it on the steel twice as long as it would take to turn my normal bar pies black.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline canadave

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Re: Gluten Free Bar Style
« Reply #1 on: May 06, 2017, 02:15:43 PM »
Looks delicious!! Great stuff.

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