Recipe: 2 × 280g balls
Poolish: (24h in the fridge)
Flour: 65 g
Water: 65 ml/g
Yeast: 2g
Process:
Mix ingredients and leave for 2 hours at room temperature, then move to the fridge for 24 hours.
Final dough:
poolish
Flour: 270 g
Water: 152ml/g
Salt: 9g
Process:
Combine the poolish with these ingredients. Knead until smooth.
Divide the dough and shape into balls.
Leave the balls to rest for 3 hours at room temperature before stretching and baking.
by Scof23
1 Comment
Looks a little on the raw side for me maybe a few more minutes in the oven. It looks great just the dough still looks like it could do with a bit more of a tan 👍