Ingredients
Pre-Ferment or Poolish
Bread Flour 250g
Water 250 g
Instant yeast 2.5g
FINAL DOUGH
1kg Bread Flour
550ml water
50ml Olive oil
20g Corn Meal
30g salt
5g Instant yeast
500g Poolish
Preparation
Pre-ferment Combine all ingredients and stir until smooth. Cover and allow to ferment overnight at 75F.
Final Dough Combine all ingredients except oil in a mixer for 4 minutes on low speed. Increase to 2nd speed and slowly add oil.( This can be a flavored or infused oil) Mix until a complete window is achieved. Allow to rise for 1 hour. Give a stretch and fold after the first hour. Allow to rise for a 2nd hour. Divide into 210g units and work round. Place on an oiled sheetpan, cover and place in fridge for at least 2 hours but no more than 2 days. When ready roll out, brush lightly with oil and top as desired. Bake in a pan or directly on hearth
