Detroit Pan Dough
Bread flour cut with durum semolina at 74% hydration, given a 36–48-hour cold ferment for a crisp, caramelized pan crust.
Bread flour cut with durum semolina at 74% hydration, given a 36–48-hour cold ferment for a crisp, caramelized pan crust.
Ingredients
Method
Bloom the yeast: combine the semolina, sugar, yeast, and water and let stand until foamy.
Add the bread flour and salt and mix just until combined, about 30 seconds, then rest 10 minutes.
Knead with a dough hook for 8 minutes. Oil the dough in a bowl, cover, and cold-ferment 36–48 hours.
About 2.5 hours before baking, coat a 10×14-inch Detroit pan with the oil, press in two-thirds of the dough, rest 15 minutes, then stretch it to the corners. Cover and let rest until baking. (The remaining third makes good cheese bread.)
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