Ingredients
Poolish
50 g flour
50 g water
0.5 g dry yeast
Autolyse
450 g flour
275 g cold water
13.5 g salt
Olive oil for greasing
Mix the poolish in a separate container and leave for 3 hours at room temperature. Prepare the autolyse place 450 g flour and 275 g cold water in the mixing bowl. Refrigerate this dough for 3 hours.
Combine autolyse and poolish and add 13.5 g salt .
Shape into a large ball, grease a container with olive oil and rest for 30 min. Divide into 3 balls of about 270 g each. Refrigerate for 48 hours. Remove from the refrigerator 2 hours before stretching. Final hydration: 65%
Effeuno P134HA
Top 470 º C
Bottom 420 º C
Stone Temperature 450 º C
Bake 1 min 30 – 2min
by Luis85Luis