Serves 1
Directions
- 1Mix 320 grams of water, 80 grams of sourdough starter (or 3 grams instant yeast), 8 grams of salt, and 400 grams of bread flour together.
- 2Mix well until the flour is fully hydrated.
- 3Cover and rest for 30 minutes.
- 4Do one set of stretch and fold and rest for 30 minutes.
- 5Do another two to three sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 6Keep dough in a fridge to let it ferment and develop flavor overnight.
- 7The next day, move the dough to a generously oiled baking tin and proof until almost double.
- 8Dimple the dough and add your favorite toppings.
- 9Today, I added a mix of red and green pesto, tricolor grape tomatoes, and a sprinkling of smoked sea salt.
- 10Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
Ingredients
- 320 g water
- 80 g sourdough starter
- 3 g instant yeast
- 8 g salt
- 400 g bread flour
- red pesto
- green pesto
- tricolor grape tomatoes
- smoked sea salt
Equipment
baking tinbowlwooden spoonoven
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