Apiece pasta della pizza, Nuovo Yorkese
100% whole wheat flour, freshly milled
8% starter, maintenance, previously refreshed 10 - 12h prior
Method. Let ferment for 10 to 12h, until tripled in volume. Dough is ready to use when in its late exponential phase.
100% flour, "tan"
20% starter, maintenance, from above
FDT. 28° - 30°C
Method. Let ferment for 8 to 10h, until tripled in volume. Dough is ready to use when in its late exponential phase.
100% flour, "tan"
24.75% starter, dough, from above
3.22% sea salt, Murray River
FDT. 26° - 30°C
Combine flour, water and starter just until a shaggy dough is achieved and every particle of flour is hydrated. Leave to ferment for 45m.
If mixing by hand, use the pincer method to cut salt into dough. Remove dough onto bench and slap and fold the dough 4 or 5 times. Use the pincer method to break the proteins in the down, followed by 4 to 5 more slap-and-folds on the bench surface. Lightly water the bottom of a bowl and add dough to back to the bowl.
If using a mixer (not necessary for batch sizes under 5-kg of flour), mix on 1st speed just until salt is dissolved, approximately 5m.
Let ferment in bulk for 2h 15m, with 2 to 3 folds using slightly moistened fingertips.
Divide and shape into rounds. Dough balls can be retarded, in shape, for up to 18h, or allowed to proof at room temperature for at least 3 - 4h.
Our "tan" flour is a custom roller-milled wheat flour with approximately 11.5% protein and a 90% extraction rate. The protein composition of the wheat makes it similar to a French spring wheat flour for rheological and fermentative purposes; North American flours of the same protein content and extraction rate hold more water and exhibit much greater fermentation tolerance.
The no-salt "rest" period does not create the same characteristics of a true dough en autolysis, despite the claims of various "expert" sources. Rather, it allows for uninhibited growth of the culture, especially at optimal dough temperatures, generating a flavour profile I prefer as well as shaving time off of the overall fermentation. We mix most of our bread doughs in a similar manner.