75% Hydration Dough

An all-purpose cold-fermented bread and pizza dough. Mix, fold, then let the fridge do the work for 1–2 days.

Prep: 20 min
Rest: 1 day 3 h
Total: ~1 day 3 h

Ingredients

1000 g bread flour
20 g salt
5 g yeast
750 g water

Method

Mix all the ingredients in a bowl and leave to rest for 15 minutes.
Do 2–3 sets of stretch and folds over the next 45 minutes.
Put the dough in a greased bowl, cover, and let it rise in the fridge for 1–2 days.
When ready to use, divide the dough into equal pieces sized for what you're making (a full batch gives 4–6).
Roll into balls and rest them on an oiled tray for 1–2 hours before using.

Notes

Rest time assumes one day in the fridge. The original said "1–2 days" and then "the following day".