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16f9b619 6a23 4ab8 8117 5a241ba70a6b  2016 09 01 13 50 21
Myrna Stevenot
Myrna Stevenot

171g Sourdough starter
84g water
84g flour
10-12 hour rest

Bulk dough:
377g water
753g King Arthur all purpose flour
19g salt
Knead 20 minutes. 1 hour rest.

Divide into 12 (120g)
Roll out to 10", fold in half and roll to 10" again
Wrap around hand and roll to shape and seal
Rest 12-24 hour in fridge

Boil four at a time (2 min)
Dunk in topping now (I like poppy, sesame, flake salt)
Bake at 500 for 10 minutes


Sam Fesuk
Sam Fesuk
Try adding 2 tablespoons of barley malt syrup to your bulk dough and you should go into a New York state of mind when you eat them. Cheers.
Myrna Stevenot
Myrna Stevenot
Thanks! I'll try that!