Sort ingredients
dan78
QR Code
Listen
Pdf
Mix flour, 70% water and starter until reach medium gluten strength (window pane test).
Slowly add more water, little by little. Save 5g of water for adding salt.
Once all water is added, change to a higher speed and mix until you can hear the dough slapping the mixing bowl.
Add olive oil (low speed).
Transfer the dough to a straight-side container.
Bulk fermentation starts.
Perform 4 coil folds with 30-minute intervals.
Transfer the dough to the fridge for cold proofing overnight.
Take out the dough from the fridge and leave at room temperature to continue proofing.
Once the dough is double-sized, divide it into desired size.
Pre-heat oven.
Bake at 250 degrees for 12 minutes with steam and 10 minutes without steam.