Formula:
Ingredient | Percent | Weight (g) | Weight (oz) |
Bread Flour: | 95% | 461.22g | 16.27oz |
Water: | 55% | 267.02g | 9.42oz |
Starter: | 10% | 48.55g | 1.71oz |
Salt: | 1.8% | 8.74g | 0.31oz |
Ball weight: | 392.76g | 13.85oz |
Total weight: | 785.52g | 27.7oz |
Hydration: | 60% |
Here's my process:
- Mixed flour, water, & starter until combined followed by a 30min autolyse (rest)
- Mixed in salt, 15min rest
- Stretch & fold, another 15min rest
- Divided dough & fermented @ room temp. for 3 hours
- Placed dough in fridge for 24h
- Took dough out for final ferment for 8 hours
- Baked on a stone for 7m @ 500F / 260C
Overall I'm very happy with these pies. I rarely make 14" pies since I got a custom fit stone & gigantic peel, but since I haven't done a cold fermented sourdough in a while I decided to down size. Also I think I put too much sauce on the first pie so the pepperoni got swallowed up. The second pie has enough garlic pesto to stop a vampire in their tracks, perfect!