/ck/ - Food & Cooking

>>18211942
In the pic that's low moisture mozz cubed up. With fresh you'd want to strain it overnight. Dough starts with 200g of a 110% poolish I made with a pinch of yeast and some kombucha, then 500g BF, .25tsp yeast, 350ml water, 2tsp salt, 1tbsp sugar, 2tbsp olive oil. It's over 80% hydration so it's a bitch to work with, currently trying a similar batch but only 70%. Pic is a 68% yeast dough that I shaped and froze. Oven is about 600 on the floor.