◆ ON HYDRATION
◆ FORMAT
BallPress in panRoll & dock
◆ BALLS
4
◆ PER BALL · 270g
150g500g1500g
≈ 12″ small Neapolitan or thin-crust
◆ TOTAL DOUGH
1080g
◆ HYDRATION · DRAG ME
45% TAVERN70% CLASSIC95% HIGH
◆ SALT — 2.0%
1.5%CLASSIC4.0%
◆ SALT TYPE · 6.0 g/tsp
fine seaDiamondMorton
◆ INGREDIENTS · LIVE
FLOUR
645g
≈ 5.4 cups
WATER
420g
≈ 1.8 cups
SALT
13g
≈ 2.17 tsp
YEAST
1.9g
≈ 0.63 tsp
◆ FAT — 0.0%
0%6%12%
Olive oilMelted butterCold cubed butter
◆ SUGAR — 0.0%
0%1.5%3%
◆ DIASTATIC MALT
Off0.5%1%
◆ WHAT IS FERMENTATION?
◆ YEAST TYPE
Instant DryAdd directly to flourActive DryHydrate in warm water firstFresh / Cake≈ 3× the IDY amountSourdough% of flour as 100%-hydration starter
◆ TECHNIQUE
Direct DoughMix all at onceAutolyseRest flour + waterPoolishWet pre-fermentBigaStiff pre-fermentAutolyse + PoolishMax flavor
—
—
◆ DRAG TO REDISTRIBUTE THE PHASES
◆ TOTAL
MIX · —FRIDGE · —COUNTER · —BAKE · — ↗
◆ BULK · 72°F / 22°C
607285
◆ COLD · 38°F / 3°C
343850
◆ IDY %
0.250
%
auto-tuned · activity 5.6 · direct