
INGREDIENTS
- 424g Liquid Levain
- 403g Wheat Flour – T55
- 181g Water
- 12g Sea Salt
COOKING INSTRUCTIONS
-
Step 1Mix all the ingredients and knead till gluten formation
-
Step 2Rest for 20-30 minutes.
-
Step 3
Divide the dough to 400 grams. proof -
Step 4
Coat with rye flour. Bake at 220-240°C in stone oven.