Normally I use Petra flour, but I just ran out, and I wanted to go back to King Arthur, and it didn’t disappoint!
This was a 68% hydration dough, and it was so soft and crunchy at the same time. Insanely good flavors! I also blended in 10% of this bolted wheat flour that Julian Sisofo gave me, and the flavors I got from it were great.
Bread flour is thirsty, and it can handle way more hydration. I’ll go for 75% next time and try to get a more crispy bake out of it.
by FutureAd5083
5 Comments
Hot damn. That looks unreal. How was it?
The protein content is just perfect for a chewy crust
Looks great! What temp/time cooking that pizza?
Sexy, get in my belly.
> and it was so soft and crunchy at the same time
Excuse me, I think you mean “soft-ah and a-crownchy in the same time!”