Recipe: 48 hour sourdough Margherita I made quite a bit of dough since this was for a family event. This recipe is for only 5 balls at 220 grams each.
Caputo 00 chef flour.
Recipe: 526 grams 00 flour 318 grams water 258 grams of my sourdough starter 13 grams salt.
Mixed and kneaded flour and water and let dough sit for about an hour to hydrate.
Mixed in my sourdough starter after an hour. Then once that was mixed in I incorporated my salt. Mixed and kneaded by hand for about 8 minutes.
Then I did 3 hour bulk ferment at room temp 73 degrees Fahrenheit.
Once my dough passed the window pane test I divided into 220 gram balls. Placed rolled up balls in dough tray in fridge for 48 hours. Fridge temp was 41 degrees Fahrenheit. Pulled dough out of fridge 4.5 hours before bake. Dough temp was around 67 degrees before stretching.
Sauce is just whole peeled San Marzano tomatoes with some salt, olive oil and basil. Hand mixed in a bowl.
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Recipe: 48 hour sourdough Margherita
I made quite a bit of dough since this was for a family event. This recipe is for only 5 balls at 220 grams each.
Caputo 00 chef flour.
Recipe: 526 grams 00 flour
318 grams water
258 grams of my sourdough starter
13 grams salt.
Mixed and kneaded flour and water and let dough sit for about an hour to hydrate.
Mixed in my sourdough starter after an hour. Then once that was mixed in I incorporated my salt. Mixed and kneaded by hand for about 8 minutes.
Then I did 3 hour bulk ferment at room temp 73 degrees Fahrenheit.
Once my dough passed the window pane test I divided into 220 gram balls. Placed rolled up balls in dough tray in fridge for 48 hours. Fridge temp was 41 degrees Fahrenheit. Pulled dough out of fridge 4.5 hours before bake. Dough temp was around 67 degrees before stretching.
Sauce is just whole peeled San Marzano tomatoes with some salt, olive oil and basil. Hand mixed in a bowl.