Who needs an ear when you’ve got lacy crumb and blistery, thin crust?! 82% Hydration

I decided to proof my dough for a half hour more than usual on the counter before refrigerating just to see what happens.

I could tell it's maybe 15-20 minutes away from over-fermenting, but the crumb is extra lacy and soft, and the crust is so thin and flaky, almost like there was fat in the dough, which is great (I prefer my crust to be as thin as possible).

You can see and hear in this video ( https://imgur.com/a/kox82UO ) just how thin and flaky the crust is. A light poke can already dent the crust.

Because of the high hydration, scoring it the same way I score a 75% hydration dough didn't work out. The dough was not very firm even after a night in the fridge. Next time I will have to try a different technique to see if I could get more of an ear just for fun.

The crumb is also way too holey for my preference, though, so I will have to try de-gassing it more before the final proof.

Recipe

• 100% flours
• 82% water
• 20% starter
• 2.3% salt

–

1. Mix all ingredients. Rest 30 minutes
2. 3 sets of S+F, 30 minutes apart
3. Bulk fermentation
4. Final shape + Proof
5. Bake covered at 450F until browned (~30-35 minutes). (Note: I bake covered until light brown for extra thin crust. If you prefer thicker crust, bake covered for 20 and then uncovered until it reaches your desired colour.)