Pala Romana

Ingredients

• 350 g water
• 170 g active sourdough starter
• 25 g olive oil
• 10 g salt
• 500 g bread flour
• Cornmeal, for dusting

Directions

• Mix all ingredients in a medium bowl until well combined. Cover and rest 30-45 minutes.
• Do a stretch and fold. Cover and rest 30-45 minutes.
• Over 3-4 hours, do 3 sets of coil folds spaced 30-45 minutes apart. Let rise until nearly doubled.
• Cover and cold proof in the fridge overnight (12-24 hours).
• The next day, transfer the dough to a parchment-lined baking sheet sprinkled with cornmeal.
• Let rest at room temperature until doubled and jiggly.
• Preheat the oven to 425F (220C).
• Sprinkle the top with cornmeal.
• Dock and dimple the dough with your fingers.
• Bake 35-40 minutes, or until the internal temperature hits 195F (90C).

From Rachel Pardoe / Sourdough Enzo on Instagram.