Descrizione
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Sourdaugh Bread Recipe
Active Starter - 250g- 1 Cup
Flour - 1000g -about 8 Cups
Water- 735 grams- 3.5 Cups additional 1/4 cup warm water with 1Tbsp salt
Combine Starter and Water, Mix until milk like consistency. Then add flour until well combined. Then add sea salt with extra water, Cover with foil for 30 min.
Stretch + Fold, Cover and rest 30 min-After 4- 5 times of stretching and folding, let rest until double in size. transfer to counter, cut in halt. Give the dough a square Shape then roll, then push away then pull dough toward you a few times until bouncy. then do pushy pulls and transfer to basket in fridge for 2 -3 hours. put on paper and place in pot. Bake @ 450° for 30 with lid on 10-15 additional minutes with lid off.