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Holy shit! Good work. I’ve got the hump with high hydration and preferments, too many failures from my cack-handedness. Ive found that I’d not been stretching the dough very well and now that penny has dropped the crusts are springing really nicely as they’re less dense. (With regular dough recipes that is)
Stevethecoffee
Looking great.
I did pizzas for my road today with a 75% hydration biga dough, which was hell to work with.