Description
Make some dough and have some fun with the kids.
Ingredients
Scale
424 grams all-purpose flour
180 grams whole grain organic flour (or bread flour)
465 grams warm water
10 grams fine sea salt
115 grams active sourdough starter
12 grams extra-virgin olive oil plus more for coating the pan and drizzling on top
flaked salt
Fresh toppings of choice: herbs, slivered/chopped vegetables, edible flowers
Instructions
- In a stand mixer, fitted with paddle attachment, combine flours, water, salt, sourdough starter and oil. Mix on low speed until well incorporated. Switch to dough hook. Increase speed to medium and knead for 5 minutes.
- Cover the bowl with plastic wrap and let the dough rest for 2 hours. During this 2 hour time do 4 sets of stretch and folds starting at the 30 minute mark.
- Scrape dough into a well-oiled 13x9-inch baking pan. Cover and let rise for 2 hours. As it proofs the dough will fill the pan, but with damp hands can be gently nudged into the corners. Now, at this point you can let it continue to proof another two hours until well-risen and bubbly or you can put it in the fridge for an overnight rise* (see notes).
- Heat oven to 450F.
- With damp fingers, poke the dough all over the top creating dimples.
- Drizzle olive oil all over the top.
- Decorate the top of the dough as desired with assorted toppings and flaked salt
- Bake for 30 minutes or until golden brown.
- Cool in pan on rack.
Notes
Remove pan of dough from the fridge and bring it to room temperature. Let it finish proofing until well risen and bubbly. This can take a few hours depending on the room temperature.
- Prep Time: 15 minutes
- proofing: 6 hours
- Cook Time: 30 minutes
- Category: breads
- Method: oven
- Cuisine: Italian