procedure a) dough mixing time 17min, 89deg finished temp. Let rest 5 min, cut and balled into dough box. Used 12.5 lbs flour -55%hydration, salt .75%, . 05% Inst. yeast. No oil, no sugar. - used 2days later, on perforated cutter pan pstk(Lloyd’s). Sheeted once lev6 opened rest by hand (still...