– 3 Hour RT Ferment – 24 Hour CT Ferment – Dough Ball – 4 x 300g – Bread Flour – 726g – Hydration – 62% (450g) – Salt – 3% (22g) – Active Dry Yeast – 0.2% (1.45g) ————————————————————————— 1. In a bowl, mix the ingredients into a rough dough ball, starting with the water and yeast, then incorporating the flour and salt.
2. Knead the dough on the counter for 5 minutes until it smoothens.
3. Put the dough ball into a lightly oiled container.
4. Let it rise for 1 hour, then perform stretch and folds to strengthen the dough.
5. Let it rise for another hour, then split the dough into four equal balls and place them into four separate oiled containers or all into one large oiled container.
6. Let the dough balls rise for an hour on the counter, then place them into the fridge for 24 hours to cold ferment.
7. Remove the dough from the fridge 3 hours before baking, this will allow the dough to relax, making it easy to stretch.
2 Comments
– 3 Hour RT Ferment
– 24 Hour CT Ferment
– Dough Ball – 4 x 300g
– Bread Flour – 726g
– Hydration – 62% (450g)
– Salt – 3% (22g)
– Active Dry Yeast – 0.2% (1.45g)
—————————————————————————
1. In a bowl, mix the ingredients into a rough dough ball, starting with the water and yeast, then incorporating the flour and salt.
2. Knead the dough on the counter for 5 minutes until it smoothens.
3. Put the dough ball into a lightly oiled container.
4. Let it rise for 1 hour, then perform stretch and folds to strengthen the dough.
5. Let it rise for another hour, then split the dough into four equal balls and place them into four separate oiled containers or all into one large oiled container.
6. Let the dough balls rise for an hour on the counter, then place them into the fridge for 24 hours to cold ferment.
7. Remove the dough from the fridge 3 hours before baking, this will allow the dough to relax, making it easy to stretch.
Fiyahhh