Place water in mixer bowl and melt the yeast
Then add 70% of the flour at slow speed
After 2 min add the salt
After 3 min add the rest of the flour
Until the dough will be nice and smooth
Total mixing time should be 15 min
Place the dough in one deep container and let rest for 12h at room temp (65F)
After 12h divide in the desire size (suggest 270g)
Place the dough balls in trays
Let ferment at room temperature (65F) for 4-5h
Store in the cooler if the usage of the dough is not immediately.
Best in ovens with wood fire.
hi how much caputo instant yeast would i use
Hi , May I ask recipe for 2 kilo and 3 kilo flour please, thank you 🙏
3kg = 3000g of flour
– 1,920ml of water 64%
– 3g. Fresh Yeast .1%
– 90g salt 3%
.. with bakers percentage, simply choose the amount of flour you want as in 3000g , then calculate 64% water, .1%yeast , 3%salt to get a different size batch. And , if you use instant yeast, usually it takes slightly less then half that amount of yeast. Hope this helps!