500g of 00 flour
500g water
3g dried yeast
Place altogether and leave for 4-6 hrs until bubbly and yeasty.
800g double 00
300ml warm water at 24c
30g olive oil
35g salt
60g levain
Mix the levain and water together for 2-3 minutes with fingers until dissolved.
Add flour to the preferment water with the levain mix altogether.
Place into your food mixer with dough hook at speed 1 for 3/4 minute.
After that add the olive oil at speed 2 for 5 minutes.
Add the salt at speed 1 for 3 minutes.
Place into a large bowl to prove for 8-12 hours.
Cut and roll into 250g pieces and place into a floured box, making sure they are spaced out enough to allow them to rise. Leave at room temp for 30 minutes, then refrigerate for 24 hrs before using.
500g of 00 flour
500g water
3g dried yeast
Place altogether and leave for 4-6 hrs until bubbly and yeasty.
800g double 00
300ml warm water at 24c
30g olive oil
35g salt
60g levain
Mix the levain and water together for 2-3 minutes with fingers until dissolved.
Add flour to the preferment water with the levain mix altogether.
Place into your food mixer with dough hook at speed 1 for 3/4 minute.
After that add the olive oil at speed 2 for 5 minutes.
Add the salt at speed 1 for 3 minutes.
Place into a large bowl to prove for 8-12 hours.
Cut and roll into 250g pieces and place into a floured box, making sure they are spaced out enough to allow them to rise. Leave at room temp for 30 minutes, then refrigerate for 24 hrs before using.
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