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TTM
Used semolina for shaping today, that’s the one thing I quite like about Dominos pizza is that coarse texture it leaves. I’ve gone up to 280g dough balls and despite this being the best fermentation I’ve had so far it was a bit too dense and heavy in the crust so I’ll try a 36/48hr fermentation and up the hydration from 60 to 70% next time. Trouble is I’ve only managed to get 10% protein flour so might struggle with more hydration.