Chef: Nathan Peisto
Time: 30 min not counting fermentation
Serves: 2-4 people
2.2 Lbs Artisan Bakers Craft Flour
2.2 Lbs Glenn flour
10 oz Starter
14 cups icy water
1.5 Tbsp salt
Combine flour, starter and water in mixer bowl and stir on low for 2 minutes.
Add salt, increase mixer speed to mid-high and mix for approximately 8 minutes or until the dough audibly slaps around on the inside of the mixing bowl.
Oil the inside of a large Cambro food storage container and fill to ¾ with dough, leave in refrigerator for 24-36 hours.
Portion the dough into 260g pieces and roll into balls.
Leave balls in Cambro for 24-48 hours.
When ready to cook, remove dough balls from refrigeration at least 2 hours prior to cooking.
Stretch dough into 11” disks.
NOTE: THIS RECIPE IS VERY HIGH HYDRATION AND PRODUCES A MUCH SOFTER DOUGH THAN MOST FOLKS ARE USED TO WORKING WITH. THIS IS HOW YOU WANT IT TO BE.