Quote:
Originally Posted by rjdirienzo  dmum, are you saying that you form the dough balls and then move them right into the refridgerator for three days? I'll have to give that a try. |
I hate to kneed, so I let time do the work. I stir together my ingredients until everything is wet, I let it sit for 20 minutes, then I kneed it on a floured surface, maybe 6 times, only a few seconds, just enough to form it into a ball. I let it rise at room temperature under cling wrap until doubled, then flatten it out gently, and use a bowl scraper to divide it into sections, which I form into balls, put in individual plastic storage bowls with holes poked in the covers, and into the fridge for three days. I pull them out 45 - 60 minutes before they are needed, and freeze any that aren't.
500 grams of caputo makes four small balls, or three big ones.