Aka, Bake Notes for 2024.07.27.

It's been rather warm up here in the PNW and I've been blowing out my dough quite a bit recently (aka, over fermenting). Which sucks. It's no good. Very bad. The dough is impossible to handle and the pizza rips easily.

So for the heck of it, I dropped my usual hydration (70%) down to 62%. I was curious how it would turn out. Here's the full recipe (where I'm also playing around with the flours used by The Carlson Block).

How did it play out? Well, kneading it was a bit like working with Play Doh. 62% might seem like a good amount still, but the flour I use generally calls for more water. So with most other flours this would feel like 57%.

But did it blow out? Nope. Not even close, which was nice. Lowering the hydration that much was a bit drastic though, and I think for my next bake I'm going to bump it up to 66% and see how that goes.

Pictures of the bakes below, and you can find more on my pizza only insta page.

Madeline's bake sans cheese. She's not really one for variety.

Salami with a bunch of mozzarella from Ferndale Farmstead

Peaches, salami, red onion, moz, a little bit of fontina, and black pepper.

Peaches, mushroom, red onion, moz, a little bit of fontina, and black pepper.

Salami, kalamata olives, black pepper.

Some of these pizzas went to neighbors and friends. Though I did eat a bit more of my fair share.