* 500 gr flour (preferably a Tipo 00 flour with as high a protein content as possible (>12 gr)) * 500 gr water * 1,6 gr dry yeast (or 5 gr fresh yeast)
**Preparation of the poolish:**
* Pour the water into the bowl, add the dry yeast and mix briefly with a spoon. * Now slowly add the flour to the yeast-water and mix with the spoon. Make sure that no dry flour remains. * When all the flour is incorporated, the dough will resemble a shapeless, moist and sticky mass (see picture below). * Now cover the bowl (with a lid or, in a pinch, cling film), let it rest at room temperature for an hour and then refrigerate for another 24 hours.
**Ingredients for the main dough:**
* 100% poolish * 255 gr flour (preferably a Tipo 00 flour with the highest possible protein content (>12 gr)) * 19 gr fine salt
**Preparation of the main dough:**
* Place the poolish, flour and salt in the bowl of the kneading machine (if you don’t have a kneading machine, you can of course mix all the ingredients together in the bowl by hand and knead). * Turn the mixer on to speed 1 and knead the dough. The total kneading time is about 15 minutes. * Then shape the dough into as round a ball as possible, place in a seal-able container and cover
3 Comments
**Ingredients for the poolish:**
* 500 gr flour (preferably a Tipo 00 flour with as high a protein content as possible (>12 gr))
* 500 gr water
* 1,6 gr dry yeast (or 5 gr fresh yeast)
**Preparation of the poolish:**
* Pour the water into the bowl, add the dry yeast and mix briefly with a spoon.
* Now slowly add the flour to the yeast-water and mix with the spoon. Make sure that no dry flour remains.
* When all the flour is incorporated, the dough will resemble a shapeless, moist and sticky mass (see picture below).
* Now cover the bowl (with a lid or, in a pinch, cling film), let it rest at room temperature for an hour and then refrigerate for another 24 hours.
**Ingredients for the main dough:**
* 100% poolish
* 255 gr flour (preferably a Tipo 00 flour with the highest possible protein content (>12 gr))
* 19 gr fine salt
**Preparation of the main dough:**
* Place the poolish, flour and salt in the bowl of the kneading machine (if you don’t have a kneading machine, you can of course mix all the ingredients together in the bowl by hand and knead).
* Turn the mixer on to speed 1 and knead the dough. The total kneading time is about 15 minutes.
* Then shape the dough into as round a ball as possible, place in a seal-able container and cover
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What was the temperature you used? Thank you