Wario's High-Hydration Effeuno Dough
A simple high-hydration direct dough using strong Caputo (red bag) at 70% water, 3% salt, and a whisper of dry yeast. A 24-hour bulk plus a short 4-hour rise in balls at room temperature gives a soft, flavorful crust baked in about 90 seconds.
A simple high-hydration direct dough using strong Caputo (red bag) at 70% water, 3% salt, and a whisper of dry yeast. A 24-hour bulk plus a short 4-hour rise in balls at room temperature gives a soft, flavorful crust baked in about 90 seconds.
Ingredients
Method
Mix the ingredients just until combined, cover, and let the dough rest rather than kneading heavily; over-kneading makes this dough too elastic.
After an hour or so, knead briefly into a smooth ball.
Bulk ferment about 24 hours at room temperature.
Divide and ball, then proof about 4 hours at room temperature. Use plenty of semola when opening, since the wet dough is sticky.
Bake in a hot electric deck oven (Effeuno-style) about 90 seconds, turning once.
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