- 16 pounds, 4 ounces water, temperature controlled
- 12 ounces sugar
- 2 ounces instant yeast
- 15 pounds General Mills Superlative Flour
- 10 pounds General Mills Gold Medal Whole Wheat Flour
- 16 ounces olive oil
- 8 ounces salt
Instructions Combine water and sugar in a large mixer bowl. Add flours yeast and salt. Mix on low speed for one minute to incorporate. Add oil and continue to mix on medium speed until mixture is smooth and elastic, approximately 8-10 minutes.
Scale dough into 13-ounce pieces. Form into balls and place on lightly oiled dough tray. Apply a light coating of oil to each dough ball. Retard in a covered rack and refrigerate overnight.
Remove from retarder at least 1 hour prior to makeup.