Ryan Jarnutowski

80/20 Blend Dough (00 & Manitoba Flour)

Time

  • Prep: 30 min
  • Cook: 7 min
  • Rest: 2880 min

Yield

4 balls (230–260 g each)

Ingredients

Dough

  • 800 g 00 flour
  • 200 g Manitoba flour
  • 640 g Water
    64% hydration
  • 20 g Sea salt
  • Yeast (ADY 2 g • IDY 1.5 g • fresh 5 g)

Instructions

  1. Mix flour and water to a shaggy mass; rest 20 minutes (autolyse).
  2. Add yeast, salt, and oil/sweetener/spices as applicable; knead until smooth.
  3. Bulk ferment until ~50% larger, about 60–90 minutes.
  4. Cold ferment 24–48 h for flavor; ball dough and proof 2–3 h at room temp.
  5. Open gently; top and bake per your oven (steel/stone 500–550 °F, 6–9 min; Ooni 400–450 °C, 90–150 s).
  6. Longer cold proof (48–72 h) recommended for high-strength flour.