In a bowl, mix the flour, the yeast and the salt, add the water and Knead 8–10 minutes, until the dough is smooth and slightly sticky.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
2
Cover and leave about 1 hour at room temperature, then move to the fridge for 24 hours.
Refrigerator
💡In a long cold rise the yeast works slowly: the dough develops deep flavor and stretch, and the edges puff into large bubbles. That is why a little yeast is enough.
3
Two hours before baking, divide into balls, cover and leave at room temperature until soft and puffy.
458calories
13 gprotein
92 gcarbs
1 gfat
● protein 12%● carbs 85%● fat 3%
Per serving (211 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Cold water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Cold water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (2)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Bowl· Also works: Pot (None)
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Whole wheat flour · Sugar · olive oil · Only part of the oil in the dough (tbsp) · Folds before the fridge (every few minutes) (30)
Kneading time after the rest (minutes): 5
How to knead
Sign the kneading is done: , until the dough is smooth and stretches without tearing
