Currently on week 3 of 2.5mg tirz and my pace/HR is tanked which I expected from researching on here. I normally do half’s but am running 10-20s slower per mile on 5ks and my heart rate still reaches upper zone 4. If I step up to 5.0 is it even worse on endurance or is it not linear like that?
First time making sourdough. However I’m very familiar with yeast health and temperature due to home brewing beer and homemade pizzas for last few years. 450g flour, 300g water, 100g starter at peak level, 10g salt. Mixed to 73* 3 stretch and folds, 5 hour bulk ferment at 72* kitchen temp, preshaped 1 hour rest, final shape rolled gently tight to not degas, proofed 12ish hours in 37* fridge, baked in preheated Dutch oven at 450 30 mins lid on, 15 mins lid off. Waited 2 hours on wire rack and cut. Will probably bake a bit longer next cook with lid off to make easier to cut with bread knife.
00 cut with AP as I was short 200g of 00. 65% hydration, 3% salt, RT 2 hours @72f, then split into 265g dough balls, CT 20 hours @ 36f.
Warmed up arc XL till 840f by LCD screen (infrared be here soon) lowered flame to a low or medium depending on which cheese I was using to try and prevent burning. The last cheese was too dried out by then and needed to watch temp closer so burned slightly. 2 margarita, 1 pepperoni, 2 cheese. Cheeses include pecorino, fresh mozzarella, and store bought shredded tillamook mozzarella. Sauces and basil from garden (San Marzano and Genovese basil). 14” peel so need to work on slap and pull to stretch dough better. Wish crust was more airy so will try poolish next time. Overall my best pizzas yet! See yall next weekend lol.