NY style pizza test on the new baking steel.
I substituted 10% of the bread flour with stone ground whole wheat and did not alter the amount of water used.
I did a 36hr cold ferment and cooked at 500°F on the baking steel with only bottom heat.
I substituted 10% of the bread flour with stone ground whole wheat and did not alter the amount of water used.
I did a 36hr cold ferment and cooked at 500°F on the baking steel with only bottom heat.
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