Re: 7 minute New York bake

Quote from: Jersey Pie Boy on September 26, 2024, 06:29:36 AMLooks really great! The crust color is much different here than many earlier in the thread with a grey-brown color to the rim…can you explain differences thar cause this ?

I mainly attribute that to using less bench flour. Also, my dough balls are a lot stronger and tighter. bench flour doesn’t stick as much anymore. The grey brown color was mostly from residual semolina and flour caked on.