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@Nef
Yesterday’s dough that ended up in the fridge so it didn’t go over being left out overnight. 80/20 caputo red and medium rye @ 70% hydration.
Interesting that it hasn’t moved much at all overnight. Sometimes it’s trying to burst out of the bowl when I take it out in the morning. I guess it wasn’t active enough when it went it.
Will be divided into pizza dough for tonight and a couple loaves. The rye is to improve the bread mainly, but interested to see what it’s like as pizza. Obviously not one for the purists.
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