Another community bake marriage yeast water pizza
I started this at the same as my post with champlain leavened with yeast water, but this one fermented as expected.
Using Hamelmans swiss farmhouse as a recipe building starting point, I used 10% yeast water to start my levain.
For 4 dough balls of 230 grams for a total of 920 grams
Build 1 :
81 grams 5 stagione tipo 00
51 grams apple yeast water
Fermented for about 6 hours at RT where it tripled in size and had a nice dome
Build 2 :
120 grams 5 stagione tipo 00
76 grams regular water
137 first build