Used a mix of 500gr pizza flour and 500gr water, 100gr sourdough starter, 20gr olive oil and 10gr salt. 3 sets of coil folds in the first 90 minutes, then a 2 hour rest and one night in the fridge. Another two hours to get the dough to room temp, and a bake at 230°C for 30 minutes. I’m so proud the dough was actually workable! I’ve had a more open crumb and bigger bubbles with a hydration at about 80%, but I’m super satisfied with this result.
by strikingredfox