Re: Tom Lehmann/Yuval cold fermented pizza dough

Quote from: Yuvalvv on Today at 07:28:12 AMHow long did these bake for? Personally, I like more browning, so I’d allow them to bake for longer to get the top to brown more.

i didnt time them, but not too long, maybe 5 mins or so, maybe a little longer.  the rim was about perfect for us all, i just think the bottom could have been a bit crispier with dark spots.

Quote from: Yuvalvv on Today at 07:28:12 AMDid you bake them on a properly preheated stone?

yes, the stone was pre-heated for around 45 mins.  id probably have preferred an hour but was thinking i didnt want to lose the dough.

Quote from: Yuvalvv on Today at 07:28:12 AMAlso, did your dough contain sugar? Sugar greatly helps with browning

yes, i used your pizzablab recipe, 1% from memory? i swear by it now 🙂

Quote from: Yuvalvv on Today at 07:28:12 AMNext time take a look at the bottom of the container (the “bubbles” test), which provides a far better indication of the state of fe…