Elliot Lowe
Ingredients
1,000 g – AP Flour or whatever mix you prefer—100%
720 g – Water (90°F to 95°F)—72%
21 g -Fine sea salt—2.1%
4 g -Instant dried yeast
Directions
THIS RECIPE MAKES 2 LOAVES, EACH ABOUT 1½ POUNDS, AND IS SUITABLE FOR PIZZA OR FOCACCIA.
BULK FERMENTATION: About 5 hours
PROOF TIME: About 1¼ hours
SAMPLE SCHEDULE: Begin at 9:30 a.m., finish mixing at 10 a.m., shape into loaves at 3 p.m., and bake at 4:15 p.m.
The bread will come out of the oven just after 5 p.m.
