Serves 100
Directions
- 1First, calculate temperatures to ensure optimal dough conditions.
- 2Put on gloves.
- 3Add 8500g of flour <W340 to the mixer.
- 4Pour 4250ml of water into a measuring jug.
- 5Add 20g of fresh yeast to the water.
- 6Mix the yeast with the water until dissolved.
- 7Add the yeast-water mixture to the flour in the mixer.
- 8Mix everything for 6 minutes at low speed.
- 9Place the dough into a dough box.
- 10Let the dough rest for 2 hours at room temperature.
- 11Place the dough in the fridge for 20 hours.
- 12Cut the pre-dough into smaller pieces.
- 13Add 8500g of flour into a bucket.
- 14Pour 8500ml of cold water into a measuring jug.
- 15Add the cut pre-dough to the mixer.
- 16Pour the cold water over the pre-dough in the mixer.
- 17Add 20g of fresh yeast and 510g of salt.
- 18Mix for 7 minutes at low speed.
- 19Mix for 9 minutes at high speed.
- 20Let the dough rest for 15 minutes.
- 21Make the dough balls.
- 22Place the dough balls in a dough box.
- 23Place the dough balls in the fridge for 20 hours.
Ingredients
- 8500 g Flour <W340
- 4250 ml Water
- 20 g Fresh Yeast
- 8500 g Flour
- 8500 ml Cold Water
- 20 g Fresh Yeast
- 510 g Salt
Equipment
thermometerglovesmeasuring jugscalestand mixerdough boxknife
Tips
- The recipe is perfect for 48h fermentation, resulting in clean, elastic, and structured dough.
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