I had a 50g chunk of the Semolina bread dough I made a pair weeks in the past and I tossed into the highest of my saved starter. I’m making pizza dough so I added all 50g of it to the levain alongside with all my typical substances. Wow… it went loopy. I received up about 4 hrs after mixing the levain and it was bubbly so I set it out on a cool windowsill . This morning it was large and delightful and aromatic. I proceeded to make the dough and it was actually energetic . I had 2100 g because of the further 50g Outdated Dough and I purposely made 50g extra levain . When it was doubled in simply 3hrs I took out 100g and plopped it into my saved starter and proceeded with my typical pizza crusts. I made 5/400g crusts. All of them simply completed par baking. Picks to observe .
I folded the dough sufficient to get all of it moist. Rested one hour and it was doubling. I folded a number of occasions and went proper to 2 laminations. It was so properly developed I let it rise and formed and rise within the pans and parbaked at 375 15 min.
Completely good. The again sides of all 5 seem like lace. I used 2 black metal Detroit pans, 1 black metal 53 yr previous jelly roll pan and a pair of vintage iron skillets.
