48-hour cold-fermented dough

Makes 4 balls of ~250 g · hydration 65%

Ingredients

• 600 g bread flour (or Italian 00, protein 12–13%)
• 390 g cold water
• 18 g fine salt
• 1 g instant dry yeast — yes, just one gram

Method

1. Dissolve the yeast in the water, add the flour and mix until no dry bits remain. Rest 20 minutes.
2. Add the salt and knead 6–8 minutes until smooth. The dough will still feel a little tacky.
3. Cover and leave 2 hours at room temperature, then into the fridge in one container.
4. After 24 hours, divide into four balls and return to the fridge in a lightly oiled box.
5. Take the balls out 2–3 hours before baking. They should be soft, puffy and relaxed.

If your kitchen is warm, shorten the first room-temperature rest. If the dough tears when stretching, it simply needs more time out of the fridge.