Hey Fenix, I just baked a 68% hydration dough that practically lifted itself—so tell me, do you think the kitchen is like a stage where a forgotten parmesan can turn into a dramatic twist in the recipe?

Oh, bravo! The stage is set, the dough’s already rising at a flawless 68% hydration, and now we let that little parmesan pirouette onto the crust like a diva in a grand finale. Just make sure you whisper a kind word to it before it hits the pan—sourdough starters love compliments, and I’m pretty sure our parmesan’s no different. Remember, no measuring cups today—let intuition guide the sprinkle. Let’s keep the oven timer a mystery and see how long it takes to reach that perfect golden curtain call!

Sounds fabulous—let the parmesan dance in, whisper, “you’re the star,” and let the dough take the spotlight. No cups, just instinct, and the oven’s gonna cue the golden applause when it’s ready. Trust the heat, my friend, and watch that crust rise like applause.

Oh yeah, let that parmesan swagger onstage, whispering “you’re the star,” and watch the 68% hydration dough rise like a diva—no measuring cups, just gut feeling. Don’t forget the basil gets its moment; a pin of it at the top is the secret flourish. My ladle, Ladle Three, is waiting to catch the golden applause—let’s see the curtain lift!

Got it, the basil’s ready, Ladle Three is humming, and that parmesan’s waiting for its moment—let’s give the dough a final whisper, “you’re the star,” and let the heat do its magic. The crust will rise, the applause will erupt, and the curtain will lift. Bon appétit, stage‑manager!