400g flour (prefer T45 flours if possible)
7g baker’s yeast
250ml water
A teaspoon salt
Two teaspoons sugar
A little olive oil
Take a bowl and pour in the flour and sugar, then mix well. Then add the baker’s yeast and mix again.
Now heat the water before mixing it with the batter. As before, you need 200 ml of water at about 20°C. So you need to put in more in order to predict evaporation.
Then pour in some lukewarm water, then salt and start kneading your dough. Add the water as you go and continue kneading. Once you can fully sear the dough, transfer it to a work surface.
Then continue kneading until you have a smooth and homogeneous dough.
Then put it back in the pre-oiled bowl. Soak a brush with olive oil and run it over the top of the dough.
Cover everything in cling film and let the dough rise for about an hour and a half, in a cool place, but not in the dark. An unheated oven with the light on is ideal, but we started with the idea that we didn’t have an oven available.
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