10 ounces Bread flour
1 teaspoon Instant yeast
7 1/2 fluid ounces Water, at 70°F (20°C)
1/4 ounce Salt
Yield: 17 ounces
1. Combine the ingredients in a mixer bowl fitted with a dough hook. Knead on medium speed until a perfect windowpane has been reached, approximately 8 minutes. Lightly dust the dough with flour and cover it with plastic.
2. Ferment the dough until fully doubled, approximately 4 to 6 hours.
3. Use the dough immediately or retard it in the refrigerator for up to 4 days.
4. Remove the dough from the refrigerator 2 hours before needed so that the dough warms to room temperature, approximately 70°F (20°C), before using.
Notes: Method: Straight dough
Fermentation: 4 to 6 hours
1 teaspoon Instant yeast
7 1/2 fluid ounces Water, at 70°F (20°C)
1/4 ounce Salt
Yield: 17 ounces
1. Combine the ingredients in a mixer bowl fitted with a dough hook. Knead on medium speed until a perfect windowpane has been reached, approximately 8 minutes. Lightly dust the dough with flour and cover it with plastic.
2. Ferment the dough until fully doubled, approximately 4 to 6 hours.
3. Use the dough immediately or retard it in the refrigerator for up to 4 days.
4. Remove the dough from the refrigerator 2 hours before needed so that the dough warms to room temperature, approximately 70°F (20°C), before using.
Notes: Method: Straight dough
Fermentation: 4 to 6 hours
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