Squid Ink Lean Dough

Name: Squid Ink Lean Dough
Yield: Yield: 3.7 kg /8 lb 2.51 oz
Cuisine: United States
Ingredients: Water, at 21°C/ 70°F 732 g 1 lb 9.82 oz 51.83%; Salt 43 g 1.51 oz 3.02%; Bread flour 1.41 kg 3 lb 1.81 oz 100%; Poolish 1.47 kg 3 lb 3.96 oz 104.31%; Squid ink 37 g 1.3 oz 2.62%; Yeast, instant dry, red label 3 g .12 oz .23%

Preparation info

Yield:
3.7 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

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

Americas
United States
Dessert

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