u/FLmtnbiker

A few pics from yesterday. 44 hour cold ferment. Did well, just need to trust the dough and get it thinner. Great results otherwise. My favorite was garlic infused olive oil, sopressata, ricotta, kalamata olives (wife got sliced so oh well), and some rocket dressed in a little oil. The ricotta had a hint of lemon that was barely there with a little olive oil salt and pepper mixed in. You could just barely catch a hint of the lemon right when the creaminess and salty flavors hit you. Having the rocket on top just rounded it all out. Overall super successful day!

(Originally posted in the Ooni group)

I've been chasing this result for over 2 years now and I can't even contain my excitement. This has been a work in progress and I finally dialed in a recipe that just plain worked! The dough was SO easy to work with and it stretched, launched, and cooked amazingly. Here is the dough:

Ingredient Weight Baker's %

Dallagiovanna LeDivine Anna Tipo 00 flour 903g 100% (from BrickOvenBakers.com)

Water (60 degrees F) 569g 63%

Fine sea salt 25g 2.8%

Caputo Lievito Active Dry Yeast 3.00g 0.332%

Process:

30 minutes autolyse

1 hour bulk ferment

Divide in 300g balls, place in oiled individual silicone bowls, and in the fridge it goes.

Overnight proof for 17.5 hours

Room temp warm up/ferment for 90 minutes.

Rice flour as my shaping flour instead of semolina.

300g dough ball is on purpose to allow a very large rim because I WANT a "life raft" cornichone. I left a full 1" rim I didn't touch when I spread out the dough. The dough worked effortlessly! No issues, no shrink back. Using the rice flour and a wood peel is like butter! I did 5 dough balls, I can confirm that balls 4 & 5 were starting to approach overproofed. Came out very sticky and were a little difficult to shape but the rice flour made things easy. I will pull balls 4 & 5 15 minutes later than the first group.

A note, I am in Florida and run a slightly warmer house than most people would expect. I am comfortable in a 77 degree house so all of this is calibrated for a kitchen that runs 77 - 78 in the afternoons. That is why the autolyse is only 30 mins and I use cold water with my stand mixer to keep the friction heat at bay.

I've been chasing this result for over 2 years now and I can't even contain my excitement. This has been a work in progress and I finally dialed in a recipe that just plain worked! The dough was SO easy to work with and it stretched, launched, and cooked amazingly. Here is the dough:

Ingredient Weight Baker's %

Dallagiovanna LeDivine Anna Tipo 00 flour 903g 100% (from BrickOvenBakers.com)

Water (60 degrees F) 569g 63%

Fine sea salt 25g 2.8%

Caputo Lievito Active Dry Yeast 3.00g 0.332%

That is where we started. 1 hour autolyse, 1 hour bulk ferment, divide in 300g balls, place in oiled individual silicone bowls, and in the fridge it goes. 17.5 hours later dough gets pulled. Room temp warm up/ferment for 90 minutes. Rice flour as my shaping flour instead of semolina.

300g dough ball is on purpose to allow a very large rim because I WANT a "life raft" cornichone. I left a full 1" rim I didn't touch when I spread out the dough. The dough worked effortlessly! No issues, no shrink back. Using the rice flour and a wood peel is like butter! I did 5 dough balls, I can confirm that balls 4 & 5 were starting to approach overproofed. Came out very sticky and were a little difficult to shape but the rice flour made things easy. I will pull balls 4 & 5 15 minutes later than the first group.

A note, I am in Florida and run a slightly warmer house than most people would expect. I am comfortable in a 77 degree house so all of this is calibrated for a kitchen that runs 77 - 78 in the afternoons. That is why the autolyse is only 30 mins and I use cold water with my stand mixer to keep the friction heat at bay.

Anyhow, here at the results: