This one was a lazy one. Just Trader Joe’s dough that I had frozen. I over proofed it in the sun so it would stretch to fit my pan.
I usually make jim laheys no knead dough and mess with the hydration/salt/proofing time.
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my dough yesterday was quick, 2 cups bread flour, around a cup of water, 1 tsp yeast, half tsp salt, some evoo. combined with dough whisk, let it rise, covered, 4 h at room temp. worked out well for a winged dough!
I made this with the remainder of my dough this afternoon. Baked at 475⁰F.
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Nice looks delicious!
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