Directions
- 1Mix 320g of water, 80g of sourdough starter (or 3g instant yeast), 8g of salt, and 400g of bread flour together until the flour is fully hydrated.
- 2Cover and let the dough rest for 30 minutes.
- 3Perform one set of stretch and fold, then rest for 30 minutes.
- 4Do another 2 to 3 sets of coil folds, 30 minutes apart, until the dough is smooth and shiny.
- 5Keep the dough in a fridge to let it ferment and develop flavor overnight.
- 6The next day, move the dough to a generously oiled baking tin and proof until almost double in size.
- 7Dimple the dough and add your favorite toppings; today a mix of red and green pesto, tricolour grape tomatoes, and a sprinkling of smoked sea salt were added.
- 8Bake at 230°C 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
- tricolour grape tomatoes
- smoked sea salt
Equipment
bowlphone (as timer)baking tinoven
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