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ckreef

Nothing but WFO money!

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1 hour ago, Pequod said:

Ah...you went off book by skipping the IDY. Good call. And?? The verdict? 

 

The book did give a few extra instructions for going 100% natural. Mainly about super charging your starter and a counter rise before the refrigeration. I followed the book precisely. This was what I would consider my first successful 100% naturally levened pizza dough. I should have cooked it at a slightly lower temperature since that pan is so huge but all in all a success. 

Pan is too big to fit in my 19" KK so WFO is my only choice. 

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