looking good! can you share more on the process? fermentation times and temps? oven temp?
thx
Joe
Sure, here's a quick run through my process:
- Initial mix (no salt/oil)
- 30m autolyse
- Final mix
- Slap/fold, rest, repeat 3-4 times
- 1hr bulk ferment
- Divide dough into pans, slowly shape
- Final proof
- Add water/oil mix right before bake, toppings
- Bake @ 450F for 25-30m
First I mix everything minus salt & oil and do a quick 30m autolyse. Then I add the salt and oil and mix for ~10 minutes, until the oil is completely incorporated. Then I do a couple of slap/folds & rests to build up the dough's strength since it's pretty wet. After about 3-4 of those I do another quick bulk ferment for about 1hr before dividing the dough and placing them into oiled pans. From here I'll periodically gently stretch the dough until it covers the entire pan. After a couple of hours once the dough looks well fermented I mix a squeeze bottle of 50/50 water & olive oil and shake well. Right before baking I drench the loaves with this, more than you'd expect. Finally I bake them at 450F for 25-30m or until the top looks nice and browned.
