MASTER DOUGH WITH STARTER

Ingredients

2.2 grams (3/4 teaspoon) active dry yeast

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

453 grams flour (3½ cups) 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

10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt

210 grams (3 cup plus 2 tablespoons) ice water, plus more as needed

90 grams Poolish (page 47) or Tiga (page 46)

10 grams (2 teaspoons) fine sea salt

5 grams (1 teaspoon) extra virgin olive oil

Directions

Put the yeast in a small bowl, add the warm water, and whisk vigorousl for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is “dead" and should be discarded. Begin again with a fresh amount of yeast and water.

Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook

With the mixer running on the lowest speed, pour in most of the ice rater, reserving about 2 tablespoons, followed by the yeast-water nixture. Pour the reserved water into the yeast bowl, swirl it around dislodge any bits of yeast stuck to the bowl, and add to the mixer. lix for about 15 seconds, stop the mixer, and add the poolish or tiga.

Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer.

Use your fingers to pull away any dough clinging to the hook, and scrap the sides and bottom of the bowl with a bowl scraper or rubber spatula Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about ½ teaspoon to start) and mix until the dough is no longer dry and holds together.