Dough
Batch 2.06 kg
- 7 ⅓ cupsbread flour
- 1.76 lbwater
- 7 ozactive levain (100% hydration)
- 0.75 ozfine salt
- 1.5 ozextra virgin olive oil
- Mix 7 ⅓ cups bread flour, 1.65 lb water and 7 oz active levain (100% hydration); rest 30 min. Add 0.75 oz fine salt, 1.75 oz water and 1.5 oz extra virgin olive oil and squeeze in.
- Bulk ferment with 4 sets of coil folds in the first 2 hours. 4 h
- Cover and refrigerate. 4 °C · 12 h to 24 h
- Safety: rosemary leaves in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
Tray and Bake
Batch 68 g
- 2 ozextra virgin olive oil, for the tray and top
- 0.25 ozflaky salt
- 0.25 ozrosemary leaves
- Pour half of 2 oz extra virgin olive oil, for the tray and top into the tray, tip the dough in and stretch it gently to the corners. 5 min
- Proof at room temperature. 2 h to 3 h
- Drizzle with the rest of the oil, dimple to the bottom with oiled fingers, scatter 0.25 oz rosemary leaves and 0.25 oz flaky salt. 3 min
- Bake at 230 °C. 25 min to 30 min
