65% with Central Milling Organic Type 00 Reinforced Flour
Loved the crunch of this crust. Was playing around with final proof times and the best for us was 2 hours final proof. I have been experimenting with everything from straight out of the fridge to 2 hours over the past few weeks.
by DonJuanMair
6 Comments
EntrepreneurBusy3156
Show off! You got your crust game down.
bob_thebuildr
Beautiful! Can you share the recipe?
mischermika
Just perfect!
Fangee
This looks excellent!
Does 65% seem like a good hydration for you?
I’ve been doing 70% in my Ooni Karu 16” but struggling to not burn the bottom or top before it fully cooks.
There is an obvious array of other variables that I am tweaking too, but was just curious if you had experience comparing 65 to 70%
panzertodd
Is there a reason you don’t put the ice into the mix?
6 Comments
Show off! You got your crust game down.
Beautiful! Can you share the recipe?
Just perfect!
This looks excellent!
Does 65% seem like a good hydration for you?
I’ve been doing 70% in my Ooni Karu 16” but struggling to not burn the bottom or top before it fully cooks.
There is an obvious array of other variables that I am tweaking too, but was just curious if you had experience comparing 65 to 70%
Is there a reason you don’t put the ice into the mix?
The potatoes one looks fantastic!! Good job!!