Problem with stretch and tear using 00 flour. Help! I've made this twice - it makes a delicious chewy but crispy, tasty crust, but it is very hard...
... to stretch, and tears a lot. I've let it rise 18 hours and 26 hours, rest in the fridge for a few hours and then let it come to temp on the counter for 3 hours. Do i need to change the water ratio? Protein is 9.5g. Thanks
Recipe question for: Jim Lahey's No-Knead Pizza Dough + Margherita Pie
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