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Nice, cast iron FTW I guess. I think it retains it’s heat better once the dough gets put in and promotes the spring but a total guess.
I’ve just shaped my first levain-only pizza dough to prove in the fridge until this afternoon, it’s nice to have an active starter after a couple of years of convenient instant yeast. Using Wessex Mill pizza flour which although high in protein also has some semolina flour added so double unknown factors, 🤞
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inchpincher
Doing 3 loaves at time now.