http://www.recipesonrails.com/recipes Recipes On Rails: New Recipes tagged with pizza,dough,WFO http://www.recipesonrails.com/recipes/668 <p><img alt="image not found" src="http://www.recipesonrails.com/system/photos/668/thumb/668.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1800.0 gram Flour, Caputo <br/> 1100.0 gram water <br/> 32.0 gram salt <br/> 30.0 gram Starter 50/50 or 100% hydration<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Dissolve starter in the water. NOTE: I use an Ischia starter from sourdo.com. I maintain it with AP flour with equal amounts of flour and water by weight.</p> </p> <p> <p>Add salt, stir briefly, and then the flour.</p> </p> <p> <p>Mix till dough passes window pane test (about 10 minutes).</p> </p> <p> <p>Bulk ferment dough at least 24 hour, up to 72 hours.</p> </p> <p> <p>scale and shape into balls. (yields a little over 6 1# balls).</p> </p> <p> <p>Allow to rise at least 2 hours.</p> </p> <p> <p>NOTE: This dough will keep over 10 days if balls are each put in a plastic bag and stored in the refrigerator.</p> </p> <p> <strong>Servings:</strong> 6<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://www.recipesonrails.com/recipes/668 " />http://www.recipesonrails.com/recipes/668 </a> </p> 2012-05-18 12:15:27 UTC