Schiacciata magician

from:
- https://www.instagram.com/xbaker_/?hl=enmakes 

- https://www.instagram.com/stories/highlights/18192371113015112/?hl=en

- make two #SCHIACCIATA

285g @mulinocaputo 00 or AP flour
15g dark rye
240g water
75g levain
6g salt
6g evoo/virgin oil

4pm NO autolyse
...mix everything by hands or stand mixer...
just make sure it passes windowpane test


4:30 give some good stretch and fold as much as you like until you feel resistance
5:00 CF
5:30 CF
6:00 CF
6:30 last CF don’t worry
then wait until double without touching then
and off to fridge at 3-4c ZzzzZzzz

next day
10am off from the fridge...should be doubled in volume...
then keep on RT for about an hour
11:00 preheat oven 250C
at the same time take out the dough from the container and divide to whatever size u like...
imagine shaping a freestyle focaccia or a rectangular pizza... that’s it...
please see my previous post for some “reference”... eeerrrr did i use the right word?
dimple the dough using your fingers what else
then drizzle with lots of good oil and some coarse salt...
12:00 pm in into the oven... on a very very hot pizza stone placed on the bottom rack and bake for like 18-24 mins depends on your liking... fan ON.

eat straight from the oven is the best or within 30 mins...
make sure you have all the cheese...
cold cuts...
herbs or just eat it plain is perfectly fine...

please note that the timing is just for a rough guide...
best is to have a very good starter...
right fermentation...
watch the dough and proper handling...