- flour (ideally bread flour but if you don’t have it, it’s not the end of the world)
- yeast (i use the little dried packet stuff)
To start measure the weight of flour; this is what we’ll work from. You can now work out how much of the other ingredients you need using these ratios:
- 65% water
- 2% salt
- 0.5% yeast (this amount doesn’t particularly matter, as long as it’s in this ballpark)
So if we used 1kg of flour for example, the recipe would look like this:
- 1000g flour
- 650g water
- 20g salt
- 5g yeast
- Put all the ingredients in a bowl nad mix until the flour is hydrated (you do not need to knead it, just bring it together).
- Put in the fridge to slowly proof for at least a day.
- Remove dough as required from the fridge and place in desired baking vessel (you don’t have to bake it all at once, I sometimes make a big batch and bake multiple things over the cours of a few days).
- Proof in vessel for an additional hour or so at room temperature.