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1 HALF SHEET PAN: APPROX. 17 X 12 INCH 43 X 30 CM
Flour - AP: 36 oz.
Water: 646 grams
Yeast -Dry Active (Not Instant): 3/4 tsp.
Sea Salt or Kosher (Non Iodized) 50 grams.
Semolina Flour: 1 lb (for table, stretching dough)
In a large bowl, dissolve salt in water with hand. Add flour in stages by 1/3. Add first 1/3 and Mix with hand until smooth. Add another 1/3 and mix smooth. Now add yeast, sprinkle all around. Continue with final 1/3 flour. Mix with hand, continue to fold dough over. Turn dough on to table, knead and fold. Continue until tension tightens dough and it looks smooth. About 6 - 10 times. Then roll to round shape and rest, 30 mins with tea towel or plastic over top.
After 30 min - 1hr, place on table and fold corners to almost opposite side. Flip fold side down and place back in sealed container for 14 hours. *This step optional but helps develop spring of dough. Do not refridgerate, leave at room temp about 70 - 80 F degrees or 21-26 C.