MASTER DOUGH WITHOUT STARTER

Ingredientes

4.5 grams (1½ teaspoons) active dry yeast

70 grams (14 cup plus 1 tablespoon) warm water (80°F to 85°F)

453 grams (312 cups) flour with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour or Tony's California Artisan Flour

9 grams (1 tablespoon) diastatic malt

225 grams (34 cup plus 3 tablespoons) ice water, plus more as needed

9 grams (2 teaspoons) fine sea salt

5 grams (1 teaspoon) extra virgin olive oil

Instruções

Follow the instructions for Master Dough with Starter (page 44), omitting the addition of the Poolish or Tiga and allow the dough to rest for 1 hour ather than 20 minutes. Using a dough cutter, lift the dough into a large owl, press it down slightly, and rub a little water over the top. Cover vith a double layer of plastic wrap and refrigerate for 24 hours (see Bulk Fermenting, page 24)

Remove the dough from the refrigerator and put it in the bowl of a stand nixer fitted with the dough hook. Mix for 30 seconds on the lowest peed to degas the dough, removing any air bubbles. (See Degassing the dough, page 26)

Move the dough to the work surface and use the dough cutter to cut the dough into halves or thirds (depending on the weight called for in each recipe). Weigh each piece, adjusting the quantity of dough as necessary. You may have a little extra dough.

seet to degas the dough, removing any air bubbies. (see Degassing the Dough, page 26)

Move the dough to the work surface and use the dough cutter to cut the dough into halves or thirds (depending on the weight called for in each recipe. Weigh each piece, adjusting the quantity of dough as necessary.

You may have a little extra dough.

Fom the dough into balls (see Balling the Dough, page 26) and refrigerate for 24 hours as directed in the Master Dough recipe.