POOLISH:

Subheading: POOLISH:

Mix together all ingredients

Cover and set at room temperature for 1-hour

After rest place overnight in fridge

Subheading: DOUGH:

NOTE: Remove Poolish from frig 30 to 45 min to bring to room temperature. In a large bowl, add the Poolish, flour and all of the salt. IMPORANT: Add water a little at a time. DO NOT add all at once. Flour needs to absorb water little by little before adding more.

Using a Kitchenaid stand mixer with dough hook, mix for 8 to 10 minutes; or hand knead for 10+ mins---dough will be sticky but together.

Remove bowl and keeping top on top always, using bench scraper work dough with hands kinda like a big ball, with fingers underneath lifting dough off board, repeat.

Coat a little olive oil in mixing bowl then gently place dough in bowl; allow to rest/rise for 1-hour with cover.

Remove dough onto work board; coat your hands with olive oil and pat on top of the dough. Use a clean towel to cover dough after cutting each piece.

Weigh dough on scale; 250 to 310 gr per ball. Keeping top always on top, fold dough under itself, turn and repeat. Shape dough on counter, small circles, pulling dough ball toward you several times to seal bottom side. Keep your hands oiled so dough remains soft and pliable.

This method makes nice round balls.

Coat a sheet pan with flour and place dough balls about 2 to 3 fingers apart; little oil on top dough balls and cover with plastic wrap.

Rest at room temp for 2-hours. Store in frig up to 5-days.