Hi Vanessa, Thank you... This is the recipe I used: STARTER 125g Active starter (100% hydration) 65g Water (room temperature) 1/2 tblsp Honey or Maple Syrup 1/2 tblsp Olive oil DOUGH 1 tsp Salt 250g All Purpose flour (Sifted with salt) Whisk the starter, water, honey and olive oil together then add the flour and salt. Stir and mix well with your hand till you get a dough consistency which will be a little sticky. Scrap all the loose dough from your hands and bowl. Clean and slightly oil a bowl and leave the dough for 10 minutes covered. After the 10 minutes, oil your hand, pour out the dough on a clean and oiled surface and knead for approx 15 seconds turning and folding the dough as you go (stop kneading once dough begin to stick to the surface). Put dough back into bowl and cover for another 10 mins before kneading again (you do 3 x 15secs knead at 10mins interval for 30mins total). After the 30mins, pour the dough on to oiled surface, press down lightly to make a rectangle and fold dough in thirds ( take top edge fold in 1/3 and fold the bottom over, just like what you do for puff pastry), turn the dough a quarter turn (90 deg), press lightly and fold the dough in thirds again then return it into the bowl covered with cloth. After an hour, repeat the folding process and return dough to bowl. After the third folding, take a knife, make a slit in the dough and check for bubbles. Once you see bubbles, the dough is ready to be shaped. Preheat oven to 210C (425F), line a baking sheet with parchment paper, stretch the dough gently and press down to form a rect approx. 11in x 12in. If you find the dough too springy, cover with cloth for 10mins and press again to form the rect. Once done, cover with towel and leave to rest for 15mins then dimple the dough with your fingers and brush with olive oil. Bake for 20 mins or till top is golden brown then turn dough over and bake till bottom is brown, approx 15mins. Remove and cool on a wire rack. I hope this helps.... Hi glennbech, the hydration % I mentioned is referring to the hydration of the starter and not the hydration of the dough. I did not use any commercial yeast for this recipe. Apologies if I mislead you. Cheers Don
