Posted by orutherfurd Tue, Nov 20, 2018 01:28 PM | no reviews
Adapted from Jim Lahey's book, My Bread, this dough has 10% whole wheat and a smidge more water than the original. The yield is enough dough for two 13x18 pizzas.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| bread flour | 450 g | 15.87 oz | 3 3/8 cup | 90% |
| whole wheat flour | 50 g | 1.76 oz | 3/8 cup | 10% |
| water | 310 g | 10.94 oz | 1 3/8 cup | 62% |
| salt | 5 g | .18 oz | 7/8 tsp | 1% |
| sugar | 3 g | .11 oz | 3/4 tsp | .6% |
| Total | 818 g | 1 lb, 12.85 oz |
Mix all ingredients together until well-blended and ferment until doubled, roughly two hours.
Divide dough into ~400g pieces and let rest, covered, before shaping.