Autolyse Americana

 

Autolyse Americana

Prep Time20 mins
Resting time1 d 50 mins
Total Time1 d 1 hr 10 mins
Keyword: Americana, autolyse
Author: Michele D’Amelio michele@orlandofoods.com +1 (201)-745-5745

Ingredients

  • 25 Kg - Flour - 55 Lbs (100%)
  • 15 Lt - Water - 33 Lbs (60%)
  • 125 g - Yeast - 4.5 oz (0.5%)
  • 500 g - Olive oil - 17 oz (2%)
  • 625 g - Salt - 22 oz (2.50%)

Instructions

  • Place water in mixer bowl and melt the yeast
  • Then add the flour at slow speed an mix for 4 min
  • Cover the dough and let it sit for 20 minutes
  • After 20 min sprinkle dough with salt and mix for additional 4 min
  • After 4 min min slowly drizzle in olive oil and mix for additional 5 min until the gluten is developed and oil is completely integrated into the dough
  • Place the dough on the table, cover and allow to rest for 30 min before dividing and rounding
  • Divide and round dough, place in the trays and brush with oil.
  • Place in cooler
  • Let ferment in the cooler at 40 degrees F for min 24h and will improve over 48-72 hours

 

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