Craig's Cool-Rise Ischia Dough
A precise naturally leavened formula built on just 1.3% Ischia culture and no commercial yeast, at 62.5% hydration with 3% salt. Both the bulk and the balls ferment slow and cool near 63-65 F for roughly 24 hours each, so the dough barely rises before baking.
A precise naturally leavened formula built on just 1.3% Ischia culture and no commercial yeast, at 62.5% hydration with 3% salt. Both the bulk and the balls ferment slow and cool near 63-65 F for roughly 24 hours each, so the dough barely rises before baking.
Ingredients
Method
Dissolve the salt in the cold water, then whisk in the culture until it is well dispersed and slightly frothy.
Add about two-thirds of the flour and mix to a homogeneous mass, then add the remaining flour gradually over about 5 minutes, letting each addition incorporate.
Turn out and knead about 20 times until fairly stiff, rest 7-10 minutes, then do a few stretch-and-folds. Rest and repeat until the dough is silky smooth, capturing air as you fold.
Bulk ferment about 24 hours near 65 F; you want almost no visible rise, just tiny bubbles starting to form.
Ball into tight 250 g rounds (275 g for a larger cornicione) and ferment another 20-24 hours, starting near 65 F and warming toward 78 F for the final hours to finish them when you want.
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