Part 2/4:
Next, incorporate the 500 grams of double zero flour and the 12 grams of sea salt. At this point, you can mix with a spoon, but your hands will be more effective in thoroughly mingling the ingredients.
Once combined, the dough will appear shaggy. This texture is perfectly fine as the dough is designed to ferment quickly.
Step 2: The First Resting Period
Place the dough into a wheeled container and allow it to rest for 30 minutes. This initial resting period is essential for fermentation, letting the dough develop flavor and texture.