1kg of bread flour
650g water
1.5g dried yeast
25g salt
Divide the water into two batches of 600g and 50g.
Add the 600g of water and yeast to your food mixer on a slow speed until the yeast is combined.
Add the flour and mix on slow speed for 5 minutes until it is all combined.
Rest the dough for 2 minutes before mixing on slow speed again and add the last 50g of water in small amounts until it’s incorporated.
For the last 10g-20g add the salt and mix for 2 minutes until all the salt is dissolved, then leave to rest for 5 minutes, before you remove from the bowl.
Form the dough into a big bowl and leave at room temp for 4 hrs.
Transfer to the fridge for 48 hours.
1kg of bread flour
650g water
1.5g dried yeast
25g salt
Divide the water into two batches of 600g and 50g.
Add the 600g of water and yeast to your food mixer on a slow speed until the yeast is combined.
Add the flour and mix on slow speed for 5 minutes until it is all combined.
Rest the dough for 2 minutes before mixing on slow speed again and add the last 50g of water in small amounts until it’s incorporated.
For the last 10g-20g add the salt and mix for 2 minutes until all the salt is dissolved, then leave to rest for 5 minutes, before you remove from the bowl.
Form the dough into a big bowl and leave at room temp for 4 hrs.
Transfer to the fridge for 48 hours.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.