Ingredients
- 500 g white bread flour
- 5 g yeast
- 12 g salt
- 330 g water
- 10 g extra virgin olive oil
Method
- Mix all ingredients together until hydrated
- Fold mixture every thirty minutes for first 3 hours
- Cover with cling film and leave overnight in fridge
- Divide the dough into two, shape into balls.
- Proof at room temperature for 4 hours