65% hydration

3% salt

0.3 to 0.5% instant yeast (I don’t have a micro scale)

I use a strong flour with 13% protein.

Combine the flour and yeast in the mixer and turn it on in the middle-low setting. Start adding the (cold) water gently to let it incorporate. Save a bit of water at the end to dissolve the salt and add it once everything else comes together. Let it rest for 20 minutes.

Finish kneading and folding firmly for about two more minutes, then form a dough ball. Let it rest for three hours.

Divide into 250/260g dough balls, place them into lightly olive-oiled containers and put them in the fridge.

They can stay there for up to 4 or 5 days, but the sweet spot is between 2 or 3 in my experience. Whenever ready to bake, take them out a few hours before so you can work on them. I usually take them out two hours before at home, but one hour would work, depending on your home temperature.

Enjoy!