Puggles
"I don't like things I hate"
This recipe is similar to my other one but tweaked slightly and actually easier to make.
If you want pizza on a Friday, you need to start this on Wednesday at the latest.
Software
500g of bread flour (AP or 00 will work too if you want)
150g of fed starter
375g of water (85-95F - 29-35C)
10g of fine grain salt
Technique
Feed your starter and let it mature for 6-8 hours.
Heat water to proper temperature, then put the water, starter and salt in a bowl and mix. It doesn't have to be a perfect consistency, just stir enough to start breaking up the starter and create "milky" water. Add flour in increments and stir to combine, add more flour, stir. Repeat until all ingredients are incorporated. The dough will start to form and look "shaggy" in appearance. This is ok. Put towel or lid on bowl and leave for 30 minutes to autolyse.
Do a set of bowl folds. Pull top of dough to bottom, turn bowl 45 degrees and repeat until 4 folds. Cover and let rest for 30 more minutes. do a total of 4 sets of bowl folds. From the time you start the autolyse until the last bowl fold, you should be around the 2 1/2 hour mark. After last bowl fold cover and let sit out at room temp until it doubles in size (This was about 12-16 hours). Do not set bowl on quartz/marble countertops. Those types of countertops suck and absorb heat which will drastically slow down the first fermentation process.
The next day after the room temperature ferment is finished, portion out the dough into desired sizes. I divided by 4 to give me 4 doughballs approximately 300g in size. Put covered, portioned doughballs into the fridge to start the cold fermentation process. I would recommend letting them ferment for at least 48 hours.
If you want pizza on a Friday, you need to start this on Wednesday at the latest.
Software
500g of bread flour (AP or 00 will work too if you want)
150g of fed starter
375g of water (85-95F - 29-35C)
10g of fine grain salt
Technique
Feed your starter and let it mature for 6-8 hours.
Heat water to proper temperature, then put the water, starter and salt in a bowl and mix. It doesn't have to be a perfect consistency, just stir enough to start breaking up the starter and create "milky" water. Add flour in increments and stir to combine, add more flour, stir. Repeat until all ingredients are incorporated. The dough will start to form and look "shaggy" in appearance. This is ok. Put towel or lid on bowl and leave for 30 minutes to autolyse.
Do a set of bowl folds. Pull top of dough to bottom, turn bowl 45 degrees and repeat until 4 folds. Cover and let rest for 30 more minutes. do a total of 4 sets of bowl folds. From the time you start the autolyse until the last bowl fold, you should be around the 2 1/2 hour mark. After last bowl fold cover and let sit out at room temp until it doubles in size (This was about 12-16 hours). Do not set bowl on quartz/marble countertops. Those types of countertops suck and absorb heat which will drastically slow down the first fermentation process.
The next day after the room temperature ferment is finished, portion out the dough into desired sizes. I divided by 4 to give me 4 doughballs approximately 300g in size. Put covered, portioned doughballs into the fridge to start the cold fermentation process. I would recommend letting them ferment for at least 48 hours.
