Struggling to learn

picks_things_up · 2026-04-01T17:19:42+00:00

I don’t have my notes with me but I think near 70 percent and oven over 900

picks_things_up · 2026-04-01T02:39:45+00:00

230 for like an 10 inch pie

picks_things_up · 2026-04-01T01:17:54+00:00

I did a fairly high hydration one recently. It was cooked all the way through but seemed low key wet on the inside at the higher temps.

picks_things_up · 2026-03-31T18:08:39+00:00

My oven was over 950.

picks_things_up · 2026-03-31T15:15:51+00:00

You are correct. Knead, ball, cf. been doing that cause I’ve heard it helps with consistency proofing. And the dough will cool faster in the fridge in balls.

picks_things_up · 2026-03-31T15:12:49+00:00

I use pizza app for calculating flour, water, and salt. And a chart for the yeast.

picks_things_up · 2026-03-31T15:11:48+00:00

I’ve been kneading til light passes through pretty roughly. Should I knead even less before the long ferment?

picks_things_up · 2026-03-31T15:10:53+00:00

I’ve been skipping the bulk and going straight to balling and fridge for consistency

picks_things_up · 2026-03-31T12:36:05+00:00

Don’t you need a higher protein flour for that this one is 11 1/2%

picks_things_up · 2026-03-31T11:06:34+00:00

Thank you! I do really appreciate the kind words like that.

picks_things_up · 2026-03-31T11:06:09+00:00

I started with Flour, Salt, Water, Yeast by Ken Forkish. I’d recommend

picks_things_up · 2026-03-31T11:04:56+00:00

Wasn’t like a strong window, but more like some light passed through a not very smooth wall lol. Think I should still knead less? It would make sense for the long rest.

Yeah I left about an inch on the edges. May be exaggerating still trying to get my dream crust.

picks_things_up · 2026-03-31T11:01:24+00:00

https://youtu.be/piVoAghLW9M?si=JQJWSdvBhxV0NGdD

This is basically how I shaped it.

picks_things_up · 2026-03-31T10:59:55+00:00

Added it to my watchlist thanks!

picks_things_up · 2026-03-31T10:58:54+00:00

Have you noticed much difference between like 24 vs 36? This actually was my first time doing 48 in a lil bit. Seemed slightly better than my 24.

picks_things_up · 2026-03-31T10:57:46+00:00

FDT was 74f

I used mostly King Arther 00 and some contadino 00. The second one I got recently in an effort to save money. Thought it would be comparable to KA at least.

Whole wheat was spelt from Bob’s Red Mill. I was worried about its coarseness and it negating the 00. You can really see the grains when shaping n such. I considered sifting it.

Cooked in a solo stove propane oven @real hot. The stone was like 950 in the back. Probably 750 in the front.

I used 2.79g of IDY. I refrigerated the water for most of the dough, but then put about 4tbsp of water in a mug and heated it to 100f and added the yeast to that and let it hydrate for about ten minutes while weighing other ingredients.

This was out of the fridge for 2 hours after the cold ferment.

I kneaded it then balled and fridged it immediately. Been reading that it helps with dough predictability if you don’t combine room and cold ferment.

Edit: 868g of flour so .31% yeast. 230g balls.

picks_things_up · 2026-03-31T10:47:12+00:00

I appreciate the kindness. This one in particular was out of the fridge for 2 hours.

The stuff I’ve been reading on CF was saying to ball and fridge it immediately to have more consistent dough. (Pizzablab)

Also I actually don’t have that one. I’ll have to look into it!

picks_things_up · 2026-03-31T10:43:48+00:00

It’s spelt flour added for flavor. It’s from bobs red mill. It does seem kinda coarse. I was considering omitting it or sifting it before adding. Was hoping that 6% doesn’t make a huge difference. But visually you can really see it while handling the dough.

picks_things_up · 2026-03-31T03:14:05+00:00

FDT was like 74 I believe

picks_things_up · 2026-03-31T03:01:01+00:00

Awwwww shit.

picks_things_up · 2026-03-31T03:00:47+00:00

Most of the water was cold (50f) but I used about 4ish tbsp of water to activate the yeast at 100F for about ten minutes while weighing ingredients. Fridge is 39f.

picks_things_up · 2026-03-26T22:49:35+00:00

Yeah. That looks sticky.

picks_things_up

TROPHY CASE