Directions
- 1Make the poolish: In a bowl, mix 300 grams of water, 5 grams of yeast, 5 grams of honey and 300 grams of flour. Mix until it is all one dough. Cover the bowl with plastic wrap, making a couple of holes to let the poolish breathe. Let it rest for 1 hour at room temperature and then 16 to 24 hours in the fridge.
- 2Make the dough: In a mixer, put the poolish, 700 grams of water, 1100 grams of flour and 30 grams of salt.
- 3Mix everything together in the mixer at speed one for about 20 minutes, until the water becomes white. This takes about 30 seconds to one minute.
- 4Add the remaining water (a cup) little by little, increasing the speed of the mixer to 4 or 5. Make sure to add the water on top of the dough to cool it down.
- 5Add the olive oil.
Ingredients
- 1000 grams water
- 5 grams yeast
- 5 grams honey
- 1300 grams flour
- 30 grams salt
- 1 olive oil
Equipment
scissorsmixing bowlspoonplastic wrapknifemixer
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