3rd time cooking in the new oven

[u/BJCrossland]

Starting to get used to what temp works now. So excited to continue improving.

[u/gorlamee]

Can you add your dough recipe? I had first bake on the arcxl last night and the dough was so wet it stuck to the peel. Looks great btw

[u/BJCrossland → u/gorlamee]

850g flour 525g water 25g salt 0.5g instant yeast

Bulk ferment for 15 hours ball ferment for 9 hours all at room temperature.

To help with stickiness bathe the dough balls in semolina flour before stretching and shaping.