Ingredients #
Process #
- Preheat baking steel 45 min, 500 °F.
- Combine dry.
- Combine liquid.
- Mix until well combined.
- Add fat.
- Intensive mix.
- Flatten into oiled 1/2 sheet pan.
- Allow proof ≈1 hr, 80 °F.
- Stripple dough halfway through proof.
- Stripple once more at the end of proof.
- Bake 12 min at 500 °F.
Notes #
- 1 kg dough / 1/2 size sheet pan.