Whole Heritage Grain Pizza Dough

Makes 6, 300g balls

700 grams clark’s cream (hard white wheat) Whole Grain Flour, 200g Einkorn

715g water + 50g

135g levain (15%)

20g salt

·      Mix flour, water, and levain.  Desired Dough Temp 75-76 degrees

·      Autolyse 40 minutes

·      Add salt and 50g water

·      Leave out for 2-3 hours from mix time or until you see some activity

·      Turns every 30 minutes for first 1 ½ hours

·      Continue Bulk Fermentation in the refrigerator for up to 24 hours or more

·      Divide and shape dough balls. Return to refrigerator until ready to bake or leave out 15-30 minutes before baking