<h1><span class="material-symbols-outlined">sports_martial_arts</span>Torin Oanes.</h1> %% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% Created: 3rd March 2025 | Ingredient | Old | Torin | | | | | ----------- | ---- | ------- | --- | --- | --- | | Flour | 950 | 650 | | | | | Water | 590 | 350 | | | | | Starter | 300 | 900 | | | | | Total Flour | 1100 | 1100 | | | | | Total Water | 740 | 800 | | | | | Barley M | 35 | 35 | | | | | Diastatic M | 22 | 22 | | | | | VW Gluten | 35 | 35 | | | | | Coconut Oil | 30 | *47.5*> | | | | | Salt | 20 | 20 | | | | | I.D.Y | 2.8 | 2.8 | | | | | *pectin* | .008 | - | | | | | Hydration | 67% | 72%> | | | | | | | | | | | ## Final dough temp: 79 degrees Fahrenheit ## Texture of dough: This dough was sticky as a Mafacka. Really hard do handle. in retrospect, I went way overboard with the hydration because I got the hydration amount wrong when calculating it. ## Fridge ferment rate: Remember that the more water in a formula the faster the fermentation rate. Which was 72 percent. ### 1st. I am filling this particular entry in after the fact as I didn't get the idea to start adding so much detail until very recently. I do know that all 5 pizzas were great and the crust was super open crumb. 7.5 out of ten. The dough was a pain in the arse to handle but was fantastic and very savory. The flavor lingered for quite some time after eating, remarkably so.