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Monthly Archives: November 2017

153 grams 00 flour or King Arthur Bread flour, or King Arthur Sir Lancelot (higher gluten)
153 grams all purpose flour
8 grams fine sea salt
2 grams activated dry yeast
4 grams EVOO
200 grams warm water (65% hydration)

Combine dry, add wet, combine.

Knead 3 min. Rest 15 mins. Knead 3 mins. Cut in 2, shape and place, covered on flour surface. Room temp for 3-4 hours. Or at fridge temp 8-24 hours, warming 30 mins after. Shape into pies and top.

DOUBLE: 612 flour, 16 salt, 4 yeast, 8 oil, 400 H2O
TRIPLE: 918, 24, 6, 12, 600
QUAD: 1,224, 32, 8, 16, 800

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