I used 500g Prairie Gold whole wheat flour and, initially, 400g water, 4 g yeast and 10g salt. After autolyse decided to gently and gradually add 100g more.
Really funny dough, not too easy to work with, but manageable. Nice taste, and not too chewy 🙂
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I'm a fan of PG too.
Yes, such a nice taste. For some reason I dislike KAF whole wheat flour very much.
That looks really great Martadella. Now I'd love some pizza for dinner.
Benny
Looks good. What were the times for bulk ferment and proof? How did you shape/stretch the crust?