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Bread Flour (550g)
Water (400g)
Salt (012g)   
Instant Yeast (002g)
Olive Oil (020g)
Total: 984g


  1. Mix together the flour and water until a shaggy mass forms
  2. Let rest for 2-5 hours
  3. Place dough in bowl of stand mixer and mix on low speed and add in salt and yeast
  4. Gradually add the olive oil. Bring mixer to med to med-high and knead until the dough begins to pull away from the sides of the bowl. Let dough rest at room temp for about 2 hours
  5. Roll dough out onto a floured surface and give dough a fold. Rest 3 hours
  6. Shape the dough into its final shape. Cover and place in warm place to proof for about 2 hours.
  7. Bake in 450°F oven with steam for 10 minutes then vent and continue baking until golden in color. Let cool completely.

    Enjoy!!   Chef Peter Bass
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