- 1-1/2 ounces active dry yeast
- 11 pounds (at around 85-90 F) water
- 4 ounces salt
- 20 pounds flour (11- to 12-percent protein)
Instructions In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour. Mix for 2 minutes at low speed, then about 10 minutes at medium speed (or until the dough cleans the side of the mixing bowl and is soft and supple).
Leave dough in the mixing bowl and cover with a damp cloth. Allow dough to rise for one hour.
After rising, form dough into balls and arrange on proofing trays. Place dough into cooler (cross-stack the trays for about 20 minutes before downstacking) for a slow rise overnight.
Remove dough from cooler at least one hour prior to using.