maybe a silly thing to get excited about but every single time I’m all: “Wow! Look at it go!”

Tomorrows 20" NY style pizza dough, which I made a few days ago using 10% wheat, 90% bread flour, and cold water, mixed in a food processor until the center of the dough read in the high 70s F (about 75 seconds), and then immediately cold fermented for a few days.

web app screenshot from https://burner.com/pizza/calc/Bob's Simple Lehmann Pizza Dough CalculatorPizza Size: 20"Thickness Factor: 0.10"Balls: 1Hydration: 61%Salt: 2%Yeast: 0.2%Oil: 1%Flour: 542.4gSalt: 10.8gOil: 5.4gWater: 330.9gYeast: 1.1gSingle Ball: 890.6gA simpler non-Flash version of the original Lehmann Dough Calculator from pizzamaking.com. Icons for Salt and Olive Oil fromThe Noun Project. Wheat and Dash icons from OpenSansEmoji.

A clear plastic 6L fermentation tub, lightly oiled with olive oil, with a tight ball of dough on the bottom, in the center, immediately after mixing. There are about 2” of empty space around the ball on the bottom and the top center nearly reaches the 2L line on the tub.

3 days of cold primary fermentation later and the ball has more than doubled in size and is pressing itself against the sides all around the tub, displaying nice bubbles

bugs bunny as big chungus