My name might look familiar. I've been on this forum for about 5 years now I believe.
Anyway, your idea sounds good. I don't know how many active BA members are still on here but it might be a fun thing to do.
Alright, here are the numbers from yesterday...that makes one dough ball.
|355.01 g | 12.52 oz | 0.78 lbs|
213.01 g | 7.51 oz | 0.47 lbs
3.55 g | 0.13 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
7.1 g | 0.25 oz | 0.02 lbs | 1.48 tsp | 0.49 tbsp
13.14 g | 0.46 oz | 0.03 lbs | 2.92 tsp | 0.97 tbsp
14.2 g | 0.5 oz | 0.03 lbs | 3.56 tsp | 1.19 tbsp
606 g | 21.38 oz | 1.34 lbs | TF = N/A
Before anything, turn on your oven light if you have one to bring the internal temp to about 70, maybe 80 degrees.
Activate the yeast in parts of the sugar and water. Once it's fully active, add the oil, the rest of the sugar and water. Then the flour.
I used a 70/30 blend of KABF & AP flours, whisked both together in a separate bowl and then sifted it on top of the bubbling yeast-water mix. Add the salt and mix everything with the dough hook on Speed 1 until no dry flour's visible. Rest for 10 mins. Then knead for 6 mins on Speed 2, pour on the counter and let rest for 30 mins covered with a damp kitchen towel.
Shape into a large ball, place into a lightly oiled bowl and place in oven for about 1 hour or until it doubled. Shouldn't be more than an hour, though. Take out, punch down and divide. Shape into a ball, flour a spot on the kitchen counter, place ball on it and cover the ball with said damp kitchen towel until ready to use, approx. 2hrs depending on your ambient temp. Just keep an eye on it.
Preheat oven to its highest temp in the meantime. The ball will expand and double in size...that's when it's ready.
That's all there is to it. Great crust.
P.S.: Bake time was 8 mins and I turned it once half way through.