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What recipe do you use for dough?
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Its simple, just three ingredients.... well four including the water.. Good flour, yeast, salt, water. By good flour I mean a Caputo 00, or even a 00 from Anson Mills. 65-85% hydration by feel.. Sometimes I use the no-knead method, others times I'll knead in my stand mixer for 10 mins.. Always a long fermentation... never use the dough the day you make it.. second day might be ok, third and fourth are where the dough really gets a good flavor, and is easy to stretch.