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Message: [QUOTE="nashusky109, post: 4223409, member: 7437"] Hahahaha awesome man yeah I too was expecting to watch our huskies last night but instead we were treated to more Providence tears which entertaining as well. Im in awe of your dough process for of two reasons. 1. Salt and yeast don't like each other and you add the yeast in with the salt without any sort of buffer. 2. You refrigerate only for an hour or two and then use? How do you get the the airy bubbly crust? The temperature in your fridge should severely slow down the rising process which should then prohibit the nice and bubbly dough after only an hour or two. I should have been clear and I apologize that I wasn't but that is my process for my 48hr cold ferment dough. So after I knead the dough and portion them out I stick them in the fridge for 48 hours and then use them. Also hydration plays a big role in the crust. Its crazy how 4-6 ingredients (i usually don't put oil or sugar) can produce such different results. I'll have to try your method out one day! Would love to see what others do as well [/QUOTE]