Made dough on Sunday. 90% bread flour 10% medium grind corn meal. 42% hydration. Avocado oil for fat. 72 hour cold ferment. Rolled and docked on Wednesday and fridged for a 24 hour cure. Baked at 550 on a preheated 3/8th inch steel for about 5 minutes, turned twice during bake.
I thought the crust was a little too brittle and lacked some flavor. I was also unimpressed by the top color. Open to feedback, looking to improve!
Looks delicious
Made dough on Sunday. 90% bread flour 10% medium grind corn meal. 42% hydration. Avocado oil for fat. 72 hour cold ferment. Rolled and docked on Wednesday and fridged for a 24 hour cure. Baked at 550 on a preheated 3/8th inch steel for about 5 minutes, turned twice during bake.
I thought the crust was a little too brittle and lacked some flavor. I was also unimpressed by the top color. Open to feedback, looking to improve!
Looks great!