Breaking some limits this week. 100% hydration dough by hand. Numbers don't matter, it's just that after so many failures, testing flours and techniques over the past 7 years... sometimes throwing away dough, it seems that attention to the process finally paid off with these Italian flours
100% Hydro (75% tipo 1 25% 00)
250 g Flour (190 g tipo 1)
250 g Water(cold)
5 g Salt
3 g Yeast
The process from Start to Finish with 24 hour fermentation:
Impossible, but...
with time and the right technique, it's possible, without doing a workout,
Out of the fridge after 21-22 hours.
Flipped on the flour bed.
Shaped to give it extra strength and back into the container.
How it looks before baking
Finished product with spring onions, sour cream and fresh lettuce