Recipe taken from YouTube (it’s a video):
• 500 grams of 00 flour
• 375 grams of water
• 12 grams of salt
• 2 grams of active dry yeast
Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 1 hour at room temperature. Divide and shape the dough into 290-gram balls. Place the dough balls in separate oiled containers and let them rest for 1.5 hours at room temperature until they have doubled in size.
The percentages of the ingredients are as follows: - Flour: 100% - Water: 75% - Salt: 2.4% - Yeast: 0.4%
This recipe is a quick 3 hour one which means it’ll be done within the day but I’m premaking this for New Year’s Day so should I do the 1.5h rest time/proofing before putting it in the fridge or set it out early enough tomorrow to let it finish proofing.
One thing to note is that my house is always cold so I’m afraid that if I wait to proof that it won’t because of the cold fridge and the cold house. Right now my dough sits next to a heater as a make shift proofing oven (since my oven will cook it even if I turn it off).
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