u/s1cWid1T

I am remembering why I moved to a lower hydration. I like the loss of structure but the crisp isn’t staying, maybe I should have removed malt to allow more time for water evaporation. I do like the flavor profile of adding semolina however.

I spouse prefers this because it’s a little less dense but I was telling to her if we just let the dough overproof on the lower hydration she can get a pretty similar crumb and structure change.

Anyways one more pizza tonight and I will be going back to 63% and cooking my new koda 2 max I got off marketplace. Bigger pies sounds fun.

Felt frisky increased hydration and swapped 10% semolina to the flour base(shepards grain Opus) This is the first of 3 with the test dough.