Chef David Nayfeld of San Francisco’s Che Fico shows us how to make a gut-friendly sourdough crust from scratch. You don’t need a wood-fired pizza oven to make this at home—but you will need a sourdough starter and, as chef Nayfeld points out, some upper-arm strength.
@DavidNayfeld @CheFico (Instagram & Twitter)
Central Milling ABC type 85 Flour 1185 grams
Diastatic Malt Powder 2 grams
Kosher Salt 26 grams
Honey 23 grams
Extra Virgin Olive Oil 48 grams
Water 525 grams
Ice 275 grams
Sourdough Starter 240 grams
Put the flour in the freezer for at least one hour before mixing. After the flour is cold add the dry ingredients to the kitchenaid bowl. Add the liquid ingredients, ice, and sourdough starter together. Turn the mixer on speed #1 with a dough hook and slowly start adding th liquids to the bowl and allow to mix for 2 mins.
Stop the mixer and scrape down the hook and sides. Turn the mixer on speed #2 for 2 mins. Scrape the hook and sides down and mix on #3 for 6 mins. With the digital thermometer take the temperature of the dough. Ideally the dough will be between 55-60F but, not higher. Scrape the dough down the hook and bowl. Turn the mixer on #4 and let the mixer go for 12 min. Be careful not to allow the mixer to fall off of the counter while mixing. When the dough is done check the temperature again. Ideally the temperature will be lower than 77.5F.
Put the dough in the fridge to bring the temp down for an hour. Pull the dough out and fold the outside edges into the center then flip the dough over the so the bottoms becomes the top. If you have a temperature controlled room or live in a cool enough climate (50-60F) you can keep the dough in that room or outdoors. After 45 mins fold the dough again and let rest for an additional hour. After the hour separate and scale the dough to 300 gram balls.
Fold all the edges of the portion down and into a center to form a ball. Then with the heel of your two hands apply some pressure to the edges of the ball on a wooden surface table. Move your hands around in a circular motion and tighten the ball. You may use a little flour to coat your hands if the dough is too sticky but, be careful not to add too much raw flour to the dough ball. Place the dough balls on a lightly flour dusted plastic tray. The balls will grown the roughly 5 3/4 inch circles. Give enough room for the balls to grow and not touch each other or the walls. cover the dough box with a lid or plastic tray.
50-60F= 24-30 hours
60-70F= 12-15 hours
70-75F= 6-8 hours
The balls should smell slightly sour and grow to about 5 3/4 inches. If the dough begins to show bubbles it has begun to over proof. If you want to do the dough mixing ahead of time you can retard the dough overnight in a refrigerator before the proofing process.
Tools featured in the video:
KitchenAid Stand Mixer (6qt)
Glass Mixing Bowl (at least 6qt)
Pastry Dough Card
Metal Bench Scraper
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