Essen1's New York Street Dough
A well-loved non-Lehmann NY street formula: King Arthur bread flour at 63% hydration with modest salt (1.5%) and oil (1%) and no sugar, given a one-day cold rise. It bakes into a foldable, faintly chewy slice; this batch makes three 14-inch skins.
A well-loved non-Lehmann NY street formula: King Arthur bread flour at 63% hydration with modest salt (1.5%) and oil (1%) and no sugar, given a one-day cold rise. It bakes into a foldable, faintly chewy slice; this batch makes three 14-inch skins.
Ingredients
Method
Combine the water, salt, and yeast, then mix in the flour and oil. Mix about 2 minutes just to bring it together, rest 20 minutes, then knead about 10 minutes until smooth and silky (target dough temperature around 80 F).
Ball the dough, cover, and cold-ferment about 24 hours; this can be done as a bulk rise, dividing into three 325 g balls when you take it out.
Let the ball you are baking come to room temperature, then open it into a 14-inch skin.
Dress and bake about 7 minutes on a stone preheated an hour near the oven's max (about 500 to 550 F), optionally finishing under the broiler for color.
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