Roasted Garlic Dough
Time
- Prep: 30 min
- Cook: 7 min
- Rest: 1440 min
Yield
4 balls (250–300 g each)
Ingredients
Dough
- 1000 g Bread flour
- 630 g Water
- 20 g Sea salt
- 20 g Olive oil
- 50 g Roasted garlic paste
- Yeast (ADY 3 g • IDY 2 g • fresh 6 g)
Instructions
- Mix flour and water to a shaggy mass; rest 20 minutes (autolyse).
- Add yeast, salt, and oil/sweetener/spices as applicable; knead until smooth.
- Bulk ferment until ~50% larger, about 60–90 minutes.
- Cold ferment 24–48 h for flavor; ball dough and proof 2–3 h at room temp.
- Open gently; top and bake per your oven (steel/stone 500–550 °F, 6–9 min; Ooni 400–450 °C, 90–150 s).