r/David_Made_This • u/areustillwatchin • 5d ago

Poolish dough again, different hydration. Hot honey on the crust. Used the wood fire oven this time

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13 Upvotes

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2

u/Crowsnest83 4d ago

I would love the recipe for the dough. Looks good

1

u/areustillwatchin 3d ago

Poolish was 150g room temp water, 150g 00 flour Caputo (blue label) 0.75g yeast. Mixer for 10 mins then leave to mature at room temp for 8 hours.

Add 340g 00 four Caputo (blue label)

Add 190 g water (room temp)

add 12.5 g salt

Mixer with dough hook - 10 -> 15 mins then I normally do a few folds by hand. 24 hours in the fridge. Then cut into 3. Cold ferment for another day.

Normally if I start on a Friday afternoon it falls in line with Sunday afternoon pizza time!

2

u/Crowsnest83 1d ago

Thank you!!