Breads

Pizza dough

Poolish

• 200g water
• 5g honey
• 5g yeast
• 200g flour

Mix. Cover. Rest until doubled. Refrigerate overnight (16-24 hours.)

• Poolish + 300g bread flour
• 20g salt + 300g water (mix)
• 200g flour

• Intrgrate flour with poolish.
• Slowly add water.
• Mix with remaining flour, 10-15 minutes.
• Work fast to break gluten until there are no chunks.
• Rest, then slap and fold.
• Rest 15 minutes, then form ball.
• Oil and cover, rest 1 hour.
• Divide into 4, ball, and rest 1 hour.
• Flour, form over hands, and press air to crust.

Bread

Poolish

• 150g water
• 8g honey
• 3g yeast
• 150g flour

Mix. Cover. Rest until doubled.

• 162.5g water
• 11g salt
• 350g flour

• Mix. Rest 20 minutes.
• Knead 5-10 minutes. Rise 1-2 hours.
• Trifold 2X. Rest 10 minutes.
• Jellyfish/shape. Proof 1 hour.
• Score top. Bake 400°F for 1 hour.