Finding that shaping the dough is more difficult to get larger. Using 275g balls.
Think I should have left it in for an another 30s.
Cooking on Gozney ArcXL. Btw Mods can we get that ArcXL tag?
Also did a ny style pie but dough was stodgy. Didn’t rise on poolish.
by needsmorepepper
1 Comment
Yeah, could definitely leave it in a bit longer.
Check out the knuckle stretching method, I find it works best for larger balls, or if the dough is very soft.