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Old Nov 18, 2012, 06:03 PM
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Joined May 2006
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more NY style pizza

Tonight I lowered the hydration to 59%. Did a 36 hour cold rise with a re-ball after 12 hours (24 hours before bake). Oven spring was not quite as good. I am thinking I need to raise the hydration and maybe lower the oil % some. Maybe try a longer ferment as well.



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