Dough has risen 10 % after 11 h. 50 % rise when baked. Got nice crust this time. 61 s bake at 480-520 C deck temperature. The dough was smoother but not as relaxed as I wanted compared to yeast. I think I'll aim for something like 1.7 rise.
Fire...
I loaded a bit too much tomat sause and teared 3 bottoms...You don't get to see those ha ha.! The other five was okay. Here is 1.5:
61 s
/Petter
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