Ingredients:

  • 500 g (4 cups) Bread Flour (High-Protein, or Italian Tipo 00), plus extra for dusting
  • 325 g / 325 ml (1 ¼ cups + 2 tbsp) Lukewarm Water (95°F–105°F / 35°C–40°C)
  • 10 g (2 teaspoons) Fine Sea Salt
  • 4 g (1 teaspoon) Instant Dry Yeast
  • 30 ml (2 tablespoons) Extra Virgin Olive Oil

Instructions:

  1. Activate the Yeast and Hydrate the Flour: In the mixing bowl, combine the lukewarm water and the instant dry yeast. Let it sit for 5 minutes until slightly foamy (or just mixed, if the yeast is fresh).
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  3. Mix the Dough: Add the flour mixture and the olive oil to the water/yeast mixture. Mix on low speed (or by hand with a wooden spoon) until a shaggy mass forms and no dry spots remain, about 1-2 minutes.
  4. Rest (Autolyse): Cover the bowl and let the mixture rest for 15 minutes. This step allows the flour to absorb the water.
  5. Knead the Dough: If using a stand mixer, knead on medium-low speed for 8–10 minutes until the dough pulls cleanly away from the sides. If kneading by hand, work vigorously for 10–15 minutes until smooth and elastic.
  6. Test for Gluten: Perform the 'windowpane test'—stretch a small piece of dough; if it stretches thin enough to see light through it without tearing, the gluten is developed. If it tears, knead for another 2 minutes.
  7. Oil the Bowl and Place Dough: Lightly grease a clean bowl with olive oil. Place the dough ball inside, turning it once to coat.
  8. Bulk Fermentation: Cover the bowl tightly with plastic wrap or a tea towel. Leave in a warm, draft-free spot (around 70°F/21°C) for 1.5 to 2 hours, or until the dough has roughly doubled in size.
  9. Divide the Dough: Gently punch down the dough to release the air. Turn it onto a very lightly floured surface. Divide the dough into 4 equal portions (approx. 200–205g each).
  10. Shape into Boules: Shape each portion into a tight ball (boule) by gently cupping it with your hand and rolling it against the counter to create surface tension.
  11. Final Proof: Place the boules on a lightly floured tray, leaving space between them. Cover loosely and allow them to rest at room temperature for another 60 minutes. The dough balls should look puffy.
  12. Ready to Use: The dough is ready when it springs back slowly when lightly poked. Use immediately or refrigerate for cold fermentation.