INGREDIENTS
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Poolish
500g of 00 flour
500g water
3g dried yeast
Place altogether and leave for 4-6 hrs until bubbly and yeasty.
800g double 00
300ml warm water at 24c
30g olive oil
35g salt
60g levain
Method
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Poolish
Mix the levain and water together for 2-3 minutes with fingers until dissolved.
Add flour to the preferment water with the levain mix altogether.
Place into your food mixer with dough hook at speed 1 for 3/4 minute.
After that add the olive oil at speed 2 for 5 minutes.
Add the salt at speed 1 for 3 minutes.
Place into a large bowl to prove for 8-12 hours.
Cut and roll into 250g pieces and place into a floured box, making sure they are spaced out enough to allow them to rise. Leave at room temp for 30 minutes, then refrigerate for 24 hrs before using.