COOK IT.
Place the 1.1L of water into a large, 30°C warmed mixing bowl. Slowly pour the flour over the water and combine with a spoon. Stir gently until all the flour is damp and just combined. It will look rough, but that’s perfect.
Cover with cling film and allow to sit at room temperature for a minimum of 1 hour.
Gently combine the 8g of water and the yeast in a small bowl to make a slurry.
Uncover the dough and add the yeast mix and salt. Knead again for 5 minutes.
Using a little extra virgin olive oil, lightly coat a bowl or plastic bucket and place in the dough.
Cover or use a lid, place at room temperature and allow to ferment and prove for 4 hours.
Remove and knead for 5 minutes. Roll into 200g balls, then place into a lightly floured container and cover with the lid. Rest the dough at room temperature for a minimum of 1 hour. Once rested, the dough is ready to use. It should be slightly sticky and smooth to touch.