鈿栵笍
Weigh the ingredients
- 583 g Bread flour 路 100%
- 466 g Water 路 80%
- 5.8 g Starter 路 1%
- 2.9 g Dry yeast 路 0.5%
- 12 g Salt 路 2%
Dough: 1,070 g
馃ィ
Mix all the ingredients
- 583 g Bread flour 路 100%
- 466 g Water 路 80%
- 5.8 g Starter 路 1%
- 2.9 g Dry yeast 路 0.5%
- 12 g Salt 路 2%
馃挙
Fermentolyse
鈴憋笍 2 h
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馃
Bulk
- 23掳C
- 1脳 stretch and fold
鈴憋笍 4 h
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馃敟
Bake
- 230掳C
鈴憋笍 20 min
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鈾笍
Keep baking
- 210掳C
鈴憋笍 30 min
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馃帀
Done!
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