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u/Specialist_Lettuce60 9h ago
They look absolutely stunning! Do you have a recipe ?
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u/ladlabax 4h ago
- 400 g AP flour
- 220 g water
- 20 g evoo
- 8 g salt
- 4 g instant yeast
1.Dissolve yeast in water. 2. Mix everything together on high speed in a food processor for 2–4 minutes. 3. Stick it in a covered container and put it in the fridge, then do 2–4 folds 15–30 minutes apart. 4. Let it cold bulk ferment for 12–72 hours. 5. Weigh the whole dough and divide to desired size. 6. Pre-shape and let them rest covered with a damp towel until they reach room temp, anything from 30–60 minutes. 7. Roll them out with your hands, a rolling pin, a wine bottle etc. 8. Let them rest for 15 minutes. 9. Heat up a cast iron pan and bake them on the stove top, turning them twice, first after 10–20 seconds, then after it puffs up to blister the first side. 10. When it's baked (it takes around 2 minutes per disc), you spray it with water and let it steam under a kitchen cloth. 11. Keep baking, spraying and piling them up, always covering the lot with the cloth.
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u/ladlabax 14h ago
55% hydration, plus 6% olive oil, cold retarded dough