John (fazzari)'s everyday dough built on a mature Ischia culture used as the preferment, at 62% hydration with about 17% of the flour prefermented. A no-knead, five-stretch-and-fold mix followed by several days of cold fermentation builds strength and flavor without any reballing.
John (fazzari)'s everyday dough built on a mature Ischia culture used as the preferment, at 62% hydration with about 17% of the flour prefermented. A no-knead, five-stretch-and-fold mix followed by several days of cold fermentation builds strength and flavor without any reballing.
Two days before baking, take the Ischia culture from the fridge and feed it about three times with equal weights of flour and water to bring it to full strength. Use it within a few hours of its final feeding.
Combine all the dough ingredients with the mature culture and mix on a paddle for about 1 minute. Let the dough rest 5 minutes, then mix again for about 1 minute at medium speed.
Immediately give the dough a stretch and fold, then perform 4 more folds at 5-minute rest intervals (5 folds total).
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See the family treeAfter the last fold, scale and ball the dough, then refrigerate.
Cold-ferment for at least 48 hours, and ideally 4 to 5 days, for best flavor and texture. The balls will rise and fill the container as they age; no reballing is needed.
Open a ball to about 13 inches and bake in a hot deck oven (around 550 F) until browned.