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Squid Ink Lean Dough
Preparation info
- Yield:
3.7 kg
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Water, at 21°C/ 70°F
732 g 1 lb 9.82 oz 51.83
Method
- 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.
- Mix the water with the squid ink.
- 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.
- Cover the dough with a plastic bag and let it
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