Dough
Batch 1.04 kg- 4 ¾ cups00 flour
- 15 ozcold water
- 0.75 ozfine salt
- 0.25 ozinstant yeast
- Dissolve 0.25 oz instant yeast in 15 oz cold water, add 4 ¾ cups 00 flour, mix, rest 20 min, then add 0.75 oz 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