Hey all, been working on a recipe for a little while now -- something near a Sicilian but higher cornicione and slightly denser center. Crispy outside but airy soft inside. Getting closer but still want a more open crumb...any suggestions?
50% - Cairnspring Trailblazer Bread Flour
50% - KA AP
80% - HR
.2% - Yeast
2% - EVOO
2.5% - Salt
1.5hr rest (1 fold), 46hr CF, 13hr CF Shaped in pans, 6hr ambient pan proof.
