Les' Sebastopol Sweet Dough
A deliberately low-hydration (56%) American dough built for big bubbles and a fat outer rim, its sweetness coming from a touch of raw honey rather than sugar you can taste. It is mixed with crushed ice for a long, friction-free knead, then cold-fermented two days so it can be stretched with the gas still in it.
A deliberately low-hydration (56%) American dough built for big bubbles and a fat outer rim, its sweetness coming from a touch of raw honey rather than sugar you can taste. It is mixed with crushed ice for a long, friction-free knead, then cold-fermented two days so it can be stretched with the gas still in it.
Ingredients
Method
Combine the flour, salt and yeast in the mixer bowl. Separately dissolve the honey in the 28 g water (oil your spoon first), and set aside.
Crush ice to a fine consistency and add 140 g to the dry mix. Using the paddle, mix to moist crumbs, then add the oil to the honey-water and pour it in slowly with the mixer running.
Knead with paddle or hook until the dough reaches 65 F, aiming for at least 20 minutes of mixing (use whole ice cubes or chilled flour if it heats up too fast).
Fold the dough into a tight ball, sealing the seam into a point with no openings; do not oil your hands yet. Then coat it liberally in sesame oil.
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