|
Registered
Join Date: Mar 2003
Location: Charlottesville Va
Posts: 6,026
|
Very cool. I do the dutch oven thing at around 68% hydration. Make a double batch, one loaf, 3 pizzas. Try cold fermenting the dough for a day or two, does wonders for flavor and structure.
__________________
Greg Lepore
85 Targa
05 Ducati 749s (wrecked, stupidly)
2000 K1200rs (gone, due to above)
05 ST3s (unfinished business)
|