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Dough high hydration

ingredients

servings

10

Iodized salt

40 oz

Sourdough starter

70 oz

Water

800 oz

Type 00 wheat flour

1000 oz

Bakery products from Italy

Dough high hydration

Dough high hydration

vegan with gluten high in phosphorus

ready in

8 hours 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Dough high hydration

It 'a dough that remains somewhat' sticky and a bit 'difficult to work, but with a little' patience will give you much satisfaction.

Dough high hydration step 1

step 1

Take a planetary fitted with a hook in the drum and put the flour and dried yeast. Operate the planet.

Dough high hydration step 2

step 2

Pour the water flush, while the planetary is in operation. Continue to knead.

Dough high hydration step 3

step 3

When the dough starts to blend, put salt. In any dough for bakery salt must be put always towards the end. Continue to knead for 10 minutes.

Dough high hydration step 4

step 4

Place the dough in a large bowl and cover with foil.

Dough high hydration step 5

step 5

Put in the oven with light on and let it rise for 5 hours.

Dough high hydration step 6

step 6

Take a pastry, flour it well and put the dough in the center.

Dough high hydration step 7

step 7

With your hands or better with two scrapers to stretch the dough. Always keep well-floured pastry board the, because the dough is sticky.

Dough high hydration step 8

step 8

and start the folds. Take the bottom of the mix and fold it inside, towards the center. Do the same with the upper part of the mix, fold toward the center.

Dough high hydration step 9

step 9

Now take the dough and turn it upright.

Dough high hydration step 10

step 10

Proceed back with pleats. Lower part of the mix to the middle and the top toward the center.

Dough high hydration step 11

step 11

Now place the dough in a bowl covered with plastic wrap and place in the oven with light on for 2 hours.

Dough high hydration step 12

step 12

After two hours, take the dough, stretch it a bit on floured surface and make the folds, as before, but only once.

Dough high hydration step 13

step 13

At this point you can proceed with the Staglio cut the dough and to form the dough balls or spread in the pan depends dallutilizzo.

Dough high hydration step 14

step 14

Once the dough balls formed or after lying in the pan, always covered with plastic wrap, let rise 1 hour at room temperature.

Dough high hydration step 15

step 15

I with this mixture, I made a cake and sandwiches.

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