Dough
Batch 520 g- 300 g00 flour
- 210 gcold water
- 9 gfine salt
- 1 ginstant yeast
- Dissolve 1 g instant yeast in 210 g cold water, add 300 g 00 flour, mix, rest 20 min, then add 9 g fine salt and knead 8 min.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 2 balls and let them come to room temperature. 2 h