72 hr cold ferment 62% hydrationby mikaeldarer 2 Comments boboty81 6 months ago Looks great to me! g0tDAYUM 6 months ago Looks incredible. What’s your dough ball weight for 16”? My biggest struggle is thin spots, but then too thick of a crust. 400g for 14”Write A CommentYou must be logged in to post a comment.
g0tDAYUM 6 months ago Looks incredible. What’s your dough ball weight for 16”? My biggest struggle is thin spots, but then too thick of a crust. 400g for 14”
2 Comments
Looks great to me!
Looks incredible. What’s your dough ball weight for 16”? My biggest struggle is thin spots, but then too thick of a crust. 400g for 14”