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Same here, Tom. Forget about production values. One can easily tell that your (dough) process control will undoubtedly generate repeatable results. The unexpected treat was Josie Jam and Red Ant (Cherry Blossom). Thanks for sharing.
Excellent video, Tscar!! Because of the title I was waiting for you to add the beverage to the dough - but then saw that you know how to properly incorporate the beverage into the dough making experience.
I have not yet worked with dough at that hydration level. It seemed to be just short of a sponge. I would have a very hard time handling that stuff without seeing you do it first. Thanks!!
My peel is 14" and my pies are 16", so I have to use the pan/screen to get them in the oven. I usually take them off at the first or second turn in the WFO and leave them on in the kitchen oven (since I don't use a stone).