Author Topic: New Pie  (Read 864 times)

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Offline hotsawce

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New Pie
« on: May 15, 2010, 03:28:53 PM »
NY style, I suppose.

50% dough weight preferment made with AP flour, the rest was bread flour (because I got it late and wanted to use it!) 62% hydration,  240 grams stretched to about 12" ? Cheese was Belgioso mozz and grana padano (a la di fara), nina tomatoes.

For some reason, the crust felt a little more dense than I'm used to. Could be the preferment or the 50% bread flour? Would like to get a little more browning on the rim, but that just takes more configuration.