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<h1>elite bread dough for lazy boys</h1>
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<time>January 22, 2023</time>
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</header><h3 id="ingredienti">INGREDIENTI</h3>
<ul>
<li>flour (ideally bread flour but if you don&rsquo;t have it, it&rsquo;s not the end of the world)</li>
<li>water</li>
<li>salt</li>
<li>yeast (i use the little dried packet stuff)</li>
</ul>
<h3 id="ratios">RATIOS</h3>
<p>To start measure the weight of flour; this is what we&rsquo;ll work from. You can now work out how much of the other ingredients you need using these ratios:</p>
<ul>
<li>65% water</li>
<li>2% salt</li>
<li>0.5% yeast (this amount doesn&rsquo;t particularly matter, as long as it&rsquo;s in this ballpark)</li>
</ul>
<p>So if we used 1kg of flour for example, the recipe would look like this:</p>
<ul>
<li>1000g flour</li>
<li>650g water</li>
<li>20g salt</li>
<li>5g yeast</li>
</ul>
<h3 id="steps">STEPS</h3>
<ol>
<li>Put all the ingredients in a bowl nad mix until the flour is hydrated (you do not need to knead it, just bring it together).</li>
<li>Put in the fridge to slowly proof for at least a day.</li>
<li>Remove dough as required from the fridge and place in desired baking vessel (you don&rsquo;t have to bake it all at once, I sometimes make a big batch and bake multiple things over the cours of a few days).</li>
<li>Proof in vessel for an additional hour or so at room temperature.</li>
<li>Bake!</li>
</ol>
<h3 id="some-helpful-resources">SOME HELPFUL RESOURCES</h3>
<ul>
<li><a href="https://cooking.nytimes.com/recipes/11376-no-knead-bread">Jim Lahey no knead bread</a></li>
<li><a href="https://www.youtube.com/watch?v=uWbl3Sr2y1Y">Kenji video</a></li>
<li><a href="https://www.youtube.com/watch?v=o4ABOKdHEUs">Ragusea pizza video</a></li>
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