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1️⃣ Mix the Dough (Morning or Night Before):
In a large bowl, mix flour, water, and sourdough starter until just combined. Let it rest for 30 minutes (autolyse), then add salt and olive oil. Mix until incorporated.
2️⃣ Bulk Fermentation (4–5 hours at room temperature):
Cover and let rest, performing 3–4 sets of stretch and folds every 30–45 minutes to build structure.
3️⃣ Cold Proof (Overnight in the Fridge):
Transfer dough to a well-oiled container, cover, and refrigerate overnight (8–18 hours). This improves flavor and texture.
4️⃣ Shape & Final Rise (Next Day):
Generously oil a 9x13-inch baking pan. Transfer dough into it and gently stretch to fit. Let rise at room temperature for 2–4 hours until puffy and bubbly.
5️⃣ Dimple & Bake:
Preheat oven to 220°C (430°F). Drizzle dough with olive oil, sprinkle with rosemary and flaky salt. Use wet fingers to create dimples all over. Bake for 25–30 minutes until golden brown.
Serving and Storage Tips:
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