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140 g flour
80 ml water
-
125 ml water-tiede
210 g flour
-
375 ml water
1 Tbsp salt de mer
-
420-490 g flour
=Stir 1. till well blended, knead till smooth. Should be soft & sticky. Let rise 72hrs
Add 2. in order, knead till smooth, should be firm. Let rise 24-48hrs
Add 3. & 4. in oder, last flour 1x1, fold dough over itself 10 mns to incorp. airVery soft but not sticky to fingers. Rise 8-12 hrs
Cut off 250g. for next starter.
Fold into ball, rise 8-12 hrs in clothed basket. Turn onto plaque, slash to 0.25in depth. 1-1.5hrs till brown. Should be moist.
80 ml water
-
125 ml water-tiede
210 g flour
-
375 ml water
1 Tbsp salt de mer
-
420-490 g flour
=Stir 1. till well blended, knead till smooth. Should be soft & sticky. Let rise 72hrs
Add 2. in order, knead till smooth, should be firm. Let rise 24-48hrs
Add 3. & 4. in oder, last flour 1x1, fold dough over itself 10 mns to incorp. airVery soft but not sticky to fingers. Rise 8-12 hrs
Cut off 250g. for next starter.
Fold into ball, rise 8-12 hrs in clothed basket. Turn onto plaque, slash to 0.25in depth. 1-1.5hrs till brown. Should be moist.