| pounds | ounces | |
| 1 | 0.0 | levain |
| 3 | 1.3 | Flour |
| 2 | 2.7 | Water |
| 0 | 1.0 | Salt |
Which was almost the same as the focaccia dough (75% Hydration) I described in the earlier post. Because of time constraints I had to make the dough the night before, fold, divide, and shape it, and put in the fridge overnight. The dough was in the fridge from 12-midnight until about 2:30, when I pulled it out and started the oven fire.
I wasn't too happy with the results. It was just too wet to easily work with -- especially for kids and neophytes. The extensibility was fine, but something was amiss.
Also, the oven took FOREVER to heat up! It wasn't ready for the first flatbread until almost 5:30 -- it took nearly 2 1/2 hours to reach full temperature, and then I had trouble keeping it hot. This is only the second weekend since the holidays that we used the oven, so it's probably drawn a lot of moisture into the insulation. Last year it took three, successive firings to get the oven to behave.
Luckily, the pizzas tasted great and we had cake friends and wine, so who's complaining!
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