Re: Post a Pic of Your Pie - Daily Update

First real attempt using Caputo in a wood fired - half blue / half red bag chefs. Normally I use my NY style dough and works just fine.2 batches micro-dosing idy. Really pushed it on fermentation on 1st batch seen below. 63 water, 3% salt, under .04% IDY. Few slap and folds 1hr apart.1st batch 18 hr bulk RT, 24 hr+ balled.2nd batch 7 hr bulk RT, 5 hr balled. Both had to go in the fridge overnight. Didn't monitor any temp variables. Just used time and visual. I now understand why the slap tec