- 750g bread flour
- 22g salt
- 8g yeast
- 450mL water
- In a strong mixer with a dough hook, combine all ingredients until the flour sticks together
uniform clumps (an image search for "shaggy dough" may help).
- Cover bowl with a towel and leave for 30 minutes.
- Uncover and knead for 5 minutes on a low speed.
- Roll into a ball.
- Let rise in a closed container in the fridge for 1-3 days.
- Flatten a portion of the dough and bake on a pre-heated baking steel with any desired