Ingredients
- 3 3/4 Cup - unbleached flour
- 1 Envelope ( 1/4 oz) - envelope fast-acting yeast
- 2 teaspoons - fine sea salt
- 1 1/4 C - Water (Luke Warm)
- 3 Tablespoons- Unsalted Butter (1 1/2 oz), melted and cooled
- 4 1/4 Cup - Cold water
- 3 Tablespoons - Baking Soda
- Coarse Sea Salt
The Fun Part
- In a stand mixer with a dough hook: Combine - Flour, Yeast, and Seal Salt
- Mix warm water and butter - Mixture should be lukewarm
- Add butter mixture to the flour mixture, and mix until well combined (about 2 minutes). You're looking for a sticky mixture
- Transfer dough to a lightly floured surface. Continue to knead and punch down until you have a smooth elastic ball (about 2-3 minutes)
- Place dough back in bowl and cover. Let sit in a warm place (close to body temp is best), untio double in size (about 60 minutes)
- Punch it down, take out of bowl, knead quickly (about 30 seconds)
- Divide into 10 portions (about 3 ounces)
- Dust hands in flour, and place portion into palm of hand. With other hand, form a dome and roll the ball into your palm, goal is to create heavy surface tension so the ball doesn't deflate
Notes
