SERVES 4
Calories: 143
Carbs: 29 g
Fiber: 3 g
Protein: 5 g
MIX, SPOON-KNEAD 50 strokes (every 15 minutes, twice), HAND-FOLD (every 15 minutes, twice), COVER then REST 12 hours. PUNCH-DOWN and REFRIGERATE for at least 4 hours. BENCH-REST 2 hours prior to BAKING
45 g starter
105 g water
5 g honey
90 g whole wheat flour
45 g pizza flour
5 g olive oil
4 g salt