Day 1
Combine in small jar
0.14 gram active dry yeast
39 grams cold tap water
55 grams flour
Mix until combined
Let rest 12-18 hours
Refrigerate for 30 minutes before using
Day 2
Combine in small bowl
2.2 grams active dry yeast
70 grams warm water 80℉ to 85℉
Whisk vigorously 30 seconds
Combine in mixing bowl
453 grams flour
10 grams diastatic malt
Mix
With mixer running at lowest speed, add slowly
210 grams ice water
yeast mixture
Use ice water to rinse yeast mixture bowl
Mix 15 seconds
Add Day 1 mixture
Continue to mix for 1 minute
Stop mixer and flip dough
Continue to mix until dough holds together
Add
10 grams fine sea salt
Mix for 1 minute
Stop mixer and remove dough from hook
Add
5 grams extra virgin olive oil
Mix 1-2 minutes
Remove dough from bowl
Knead 2-3 minutes
Cover dough with damp towel for 20 minutes
Divide dough into 2-3 pieces
Form dough balls
Refrigerate for 24 to 48 hours
Mr. Yeehaw 