Crokkia with Pre-ferment
the recipe
Ingredients (pre-ferment)
- 1000 g CROKKIA Flour
- 550 g Water
- 10 g Fresh brewerr’s yeast
Ingredients (dough)
- Pre-ferment
- 1000 g CROKKIA Flour
- 1050 g Water
- 5 g Brewer’s yeast (optional)
- 10 g Malt
- 50 g Salt
- 70 g Extra virgin olive oil
Directions
- Preferment preparation: add the flour, yeast, and 500g of water to the mixer. Knead on low speed for 8/9 minutes, then incorporate the remaining 50g of water.
- Finish mixing. The dough should not be completely smooth but must be well combined.
- Final dough temperature should be 24/26°C. Transfer to a narrow, tall container, cover, and refrigerate at 4°C for 14/16 hours.
- Dough Mixing: Add the preferment, flour, malt, yeast, and about 60% of the water to the mixer. Begin kneading.
- Gradually add the remaining water, ensuring each addition is fully absorbed before adding more.
- Incorporate the salt, switch to medium speed, and complete hydration by adding the oil.
- Once the dough is fully developed (windowpane stage) and cohesive, bulk ferment for 1 hour. Divide into desired weights, shape into loaves (seam side down), and proof until doubled in size, either in a humidity-controlled proofer or, if unavailable, in covered proofing boxes.
- Baking: Bake on a refractory stone at approximately 270°C, with the oven floor at minimum heat and the top burner at maximum. Par-bake for 60/90 seconds, remove, add fillings, then return to the oven for about 2 minutes to finish.
- Alternative: After par-baking, immediately blast-chill the product, store at -18°C, and reheat when needed.