Enriched Tender Wood-Fired Dough (Modified Caltech5)
A soft, enriched West-Coast dough enriched with milk powder, potato flour, honey, and olive oil at roughly 61% hydration, given a long 48-to-72-hour cold ferment and then blasted in a hot wood-fired oven so the tender crumb crackles as it cools. Scaled to 400 g of flour; the original is balled at 260 g.
A soft, enriched West-Coast dough enriched with milk powder, potato flour, honey, and olive oil at roughly 61% hydration, given a long 48-to-72-hour cold ferment and then blasted in a hot wood-fired oven so the tender crumb crackles as it cools. Scaled to 400 g of flour; the original is balled at 260 g.
Ingredients
Method
Mix all the ingredients together and knead into a smooth, soft, enriched dough.
Bulk-ferment at room temperature for about 3 hours.
Divide into 260 g balls, then cover and cold-ferment in the refrigerator for 48 to 72 hours.
Pull the dough balls 2 to 3 hours before baking and let them come to room temperature while you fire the oven.
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