Dough
Batch 1.04 kg- 600 g00 flour
- 420 gcold water
- 18 gfine salt
- 2 ginstant yeast
- Dissolve 2 g instant yeast in 420 g cold water, add 600 g 00 flour, mix, rest 20 min, then add 18 g fine salt and knead 8 min.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 4 balls and let them come to room temperature. 2 h