i made my first two boules using the recipes from the book
Flour, Salt, Yeast by Ken Forkish.
i really like his method of working the dough. i like handling the dough by hand as you get to feel the texture of the dough change as the gluten develops. i found that using a 6 quart (rather than 12) cambro works well for me as it fits in my proof box. i did use a dutch oven.
i also used the same dough method for making a pizza with 70% hydration. working with such high hydration for pizza was a challenge for me in shaping the dough. i'm comfortable working with 62% hydration for pizza. but this 70% hydration, with Ken's dough handling method, was the most flavorful pizza crust i've ever done so far.
