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Ingredients
- 500 grams bread flour or all purpose flours - we prefer bread * 3-3/4c
- 16 grams fine sea salt * 2 tsp
- 1 gram active dry yeast * 1/4 tsp
- 350 grams water * 1-1/2 cups
Ingredients
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Instructions
- Combine dry ingredients into a bowl and whisk.
- Slowly add water, using a wooden spoon mix thoroughly.
- Remove from bowl and knead for 2-3 minutes to remove any clumps.
- Place dough in a bowl and cover with a damp cloth or plastic wrap.
- Place on counter and bulk ferment for 24 hours at room temperature.
- Lightly flour a work surface, remove dough and place on floured work surface.
- Divide dough into equal portions. (this recipe makes 4- 10" pies or 3- 12"-14" pies)
- Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90° and fold into center, continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch. Gently roll between your hands to form a tight boule.
- Place dough into highly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.
- Remove from refrigerator at least 1 hour before you use.
