Squid Ink Lean Dough

Preparation info
  • Yield:

    3.7 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Water, at 21°C/ 70°F 732 g 1 lb 9.82 oz 51.83


  1. The desired dough temperature (or DDT) is 24°C/75°F. This is the final temperature you want the dough to be at when it is done mixing.
  2. Mix the water with the squid ink.
  3. Combine the flour, poolish, and yeast in the bowl of an electric mixer fitted with the dough hook. Mix for 3 minutes on speed 1.
  4. Cover the dough with a plastic bag and let it