Kori's Canadian Detroit
A modern multi-flour Canadian take on the Detroit square at 70% hydration, leavened with a small dose of active dry yeast plus a little pure diastatic malt and olive oil, and baked on stones for a crisp bottom; scaled here to about 300 g flour.
A modern multi-flour Canadian take on the Detroit square at 70% hydration, leavened with a small dose of active dry yeast plus a little pure diastatic malt and olive oil, and baked on stones for a crisp bottom; scaled here to about 300 g flour.
Ingredients
Method
Mix the dough in a stand mixer for 4 to 5 minutes, then give it two sets of stretch-and-folds.
Bulk ferment briefly, then press the dough into a greased 10x14 inch Detroit pan; total fermentation runs only about 5 hours at around 20C, with the last 2.5 to 3 hours spent proofing in the pan.
Top the proofed dough, including sauce laid on just before baking for extra caramelization down the sides.
Bake at about 535F for roughly 13 minutes, starting around 8 minutes on a stone in the lowest rack position, then moving to a second stone near the top for the final 5 minutes to finish the cheese.
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