INGREDIENTS:Poolish (makes 5 lbs., 3.2 oz.) 2 lbs., 10 oz. flour 2 lbs., 10 oz. water .04 oz. (1 g.) yeastFinal Dough 5 lbs., 0.3 oz. flour 2 lbs., 10 oz. water 3.5 oz. olive oil 2.5 oz. salt 0.7 oz. yeast 5 lbs., 3.2 oz. poolishDIRECTIONS:1. Dissolve the yeast in the water; add the flour. Mix all the ingredients until well incorporated. 2. Allow to ferment overnight (12-15 hours) at room temperature. 3. Mix until the ingredients are well incorporated and the gluten structure starts to ...

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