1-Mix two cups ONLY of King Arthur Bread Flour flour with 1 1/4 ( a tiny bit more actually) of warm water with yeast and let rest for 30 minutes in a plastic bowl covered with a lid.

2 -THEN add the rest of flour ( 1 1/4) + one teaspoon of salt and one spoon of extra virgin olive oil, then keep on doing as the normal recipe above, BUT after proofed let the dough rest overnight in the refrigerator, take out about 3 hrs or more before cooking time, punch down each dough ball once again and reform them as “brand new” balls of dough and let rise again for 2 hrs.
(Basically you ket it rise first day, then refrigerate overnight, then punch down and let rise again next day).

Autolyse is a fancy word that just means one simple thing. The flour and water should sit together for at least 30 minutes before kneading begins.  It’s a CRITICAL step. Some say that you should mix just the flour and water together, then after 20 minutes add the salt and yeast, then mix.

The dought this way tast so much better, but of course it takes a bit longer to prepare.

“Firmware Version 1.1.0 incorporates the following fixes.

Corrects a phenomenon that in images captured by continuous shooting, and under certain conditions, barely noticeable traces of the immediately preceding frame may be visible.”

Download here from Canon website:

http://web.canon.jp/imaging/eosd/firm-e/eos7d/firmware.html

Pompo

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