Cooking Instructions
- 1
Make the poolish starter dough the evening before. Mix the yeast into the luke warm water and then whisk into the flour.
- 2
Cover the dough in a bowl with cling film and leave overnight.
- 3
The next morning add the 600g of flour and the salt. Slowly add the water to the dough and then knead.
- 4
Allow to rise for 2-3 hours. Cut into 8 pieces and make rectangles out of them. Cover in cling film and allow to rise for another hour.
- 5
Place pizza/bread stone in oven and preheat to 250°C.
- 6
Moisten fingers in a bowl of water and add multiple indentations over the surface of the dough.
- 7
Stretch the dough by draping thends over each hand and pulling apart.
- 8
Sprinkle with onion seeds.
- 9
Place in the oven for about 5 minutes and then allow to cool on a cooling rack.
- 10
Recipe from http://www.weekendbakery.com/ Thanks!
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