Re: zare’s ‘zzas

Same as above but 5% starter. Bulked a long time—like 18 hours—around 65, then rolled and proofed 6 hours. Dunno why the bulk wasn’t too much as with my last 5% batch. It seemed just right this time, maybe just doubled and balls sealed easily. Could have stood more fermentation but baked real nice, none of the problems from last time. Want more color on the bottom but the tops were perfect to me (if “burned” to most) and i don’t really want to drop the hydration under 70 at this point.