Ingredients

450g “OO” flour

250g water @ 65˚C / 149˚F

14g sea salt

.5g instant yeast

Preparation

  1. Dissolve the salt in the water.
  2. Combine the yeast and360g of the flour (80%), followed by all of the water, to the stand mixer.
  3. Mix for 10 min. on low speed with the beater blade.
  4. Add the remaining flour and mix for another 10 mins.
  5. Hand knead as needed, and separate into 3 equal portions (roughly 245g each).
  6. Place balls in a greased, airtight container and proof at room temperature for 8 hours.