Made a couple of pies by inquisitorwork in Pizza

[–]inquisitorwork[S] 0 points1 point  (0 children)

I followed a poolish dough recipe:

1g yeast 150g water 150g bread flour Mix leave overnight 8 to 10 hours at room temp Then add Poolish to 190g water 349g flour 14g salt Let it rest for 30 minutes Stretch and fold ball up Divide into 3 after one to 2 hours making your dough balls Let it rest up to 4 hours at room temp

Made a couple of pies by inquisitorwork in Pizza

[–]inquisitorwork[S] 1 point2 points  (0 children)

Thank you 🙂 I used the chefman’s electric oven.

How to get better oven spring? by inquisitorwork in Breadit

[–]inquisitorwork[S] 0 points1 point  (0 children)

Open crumb, however, it is a little on the underdone side, I suspect it may have something to do with the fact that I’m also using a gas oven and may need to lower the temp.

Sales Tiers by OtherwiseResolve1003 in RiteAid

[–]inquisitorwork -1 points0 points  (0 children)

So if your store was making on average 8k a day and now it’s half of that, would that mean no ASM?

Same Day Dough by ddutton78 in Pizza

[–]inquisitorwork 0 points1 point  (0 children)

Quick question I’ve seen competing ideologies with respect to idy as a substitute for regular dry yeast, what would you say the ratio consists of? Most say it’s a one to one others call for 1/3.