POOLISH MIXTURE
- Mix Prima Artisan Bread Flour and ingredients together and ferment at 28°C for 2 hours. Keep final mixture temperature at 22 – 24°
- Chill at 5°C for 12 hours until poolish mixture doubles in volume.
MAIN DOUGH
- Thaw poolish mixture at ambient until temperature reaches 12 The mixture should have doubled in size with middle portion sink in.
- Mix together Prima Artisan Bread Flour, poolish mixture and all ingredients except salt, using low speed for 6 minutes until 70% gluten development. Add in salt and mix until dissolved.
- Change to medium speed and mix until gluten develops fully.
- Keep final dough temperature at 22 – 24°
- Bulk ferment at ambient (28°C) for 30 minutes.
- Punch dough and ferment for another 30 minutes.
- Portion into 200g dough pieces, shape into boule and flatten. Proof at ambient (28°C) for 45 minutes.
- Sprinkle cheese, cherry tomato, rosemary and sea salt on the dough and drizzle some olive oil over the dough.
- Preheat oven with pizza stone or baking pan. Baking options according to oven type:
A. Spray water on the surface of the dough and bake at 220°C (top heat) and 180°C (bottom heat) in oven for 20 – 22 minutes.
OR
B. Spray water on the surface of the dough and bake at 200°C in oven with fan for 20 – 22 minutes.