Hand Stretching and Tossing.
What is the ideal hydration percentage to use for Tossing?
In my last attempt I used hydration at approximately 63% with poolish, and I felt my dough to be too soft or rather too weak to toss.
Pushing out and stretching went easy.
I use a wood-fired oven at a temperature of approximately 850 degrees fahrenheit.
I kneaded my dough for 15 minutes in a dough mixer.
The dough was rested at room temperature (68 degrees Fahrenheit) for an hour before I made dough balls.
I keep the dough in cold storage for 48 hours. (45 degrees Fahrenheit)
1 hour at room temperature to avoid cold dough before use.
Thanks for answer.
My receipt in the Attached photo.