The ratio
This demo formula makes four medium dough balls. Percentages make it easy to scale while keeping the relationship between ingredients visible.
| Ingredient | Weight | Baker’s percentage |
|---|---|---|
| Bread flour | 1000 g | 100% |
| Water | 650 g | 65% |
| Fine salt | 25 g | 2.5% |
| Instant yeast | 2 g | 0.2% |
Mix
Combine the flour and most of the water until no dry flour remains. Rest for twenty minutes, then add the salt, yeast, and reserved water. Mix until cohesive; perfect smoothness is not necessary yet.
Build strength
Perform three gentle folds about twenty minutes apart. The dough should become smoother and hold its shape more confidently after each fold.
Cold ferment
Cover and refrigerate for roughly 48 to 72 hours. Divide into four equal portions after the first part of the cold ferment, shape into balls, and return them to lightly oiled covered containers.
Bake
Bring the dough toward room temperature until relaxed enough to stretch without snapping back. Preheat the oven and baking surface thoroughly, top lightly, and bake according to the limits of your oven.
Field notes
- Dough tears: reduce handling or add a little more strength during mixing.
- Dough stays tight: allow more bench time before stretching.
- Pale crust: review surface temperature, bake position, and topping moisture.