jcallaghan
commented
3 years ago 21 May 2021
Spec
- 4 x 290g balls
- 60% water / 3% salt
Ingredients
- 712g 00 flour, plus extra for dusting
- 21g salt
- 427g water
- 1g yeast (active dry yeast)
- Net 1160g
Proofing
- 24h bulk CT ferment ~10°C
- 3h RT ~20°C
Method
- Mix the yeast and salt together in a bowl of warm water (⅔ cold, ⅓ boiling)
- Add the flour to a mixer with a dough hook attachment.
- With a low speed add the yeast mix to the flour.
- Keep mix for 5-15 minutes until the dough is stretchy but firm.
- Remove from the mixing bowl and place in a glass bowl and cover.
- Place in the fridge covered for bulk CT ferment for 24h.
- Remove from the fridge and remove from the bowl using a dough scraper to help.
- Divide into 4 balls and prove in covered bowls until the dough has reached room temperature.
- Stretch a ball out just like https://youtu.be/UzmxO-HbmgI?t=636.
Related: #144