Ingredients
Mixing bowl with dough hook
Method
Mixing bowl with dough hook
- 250 g strong flour
- 250 g water
- 100 g strong flour
- 30 g water
- 7 g table salt (2%)
- 21 g fresh yeast (6%)
Method
- 220G 200F
- Stir the 250+250 and rest overnight.
- Pour remaining water over yeast and mix.
- Start mixer on low and slowly add yeasty water.
- Add flour.
- Add salt.
- Mix until dough comes away from sides of bowl..
- Cling and let sit for 20 minutes.
- Every 20 minutes, coil fold three times.
- Prove.
- Pour into a tin, cover with oil and spread dough to edges with fingers.
- Push fingers into dough and stuff with whatever filling desired (thyme, sun dried tomatoes, cheese, spinach, etc.)
- Loosely cover and prove.
- Bake 25 minutes (centre is 95 degrees).