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Recipe: Ingredients • 500 g bread flour • 325 g water • 100 g active sourdough starter • 10 g salt Method 1. Mix Combine flour, water, starter. Rest 30 min. Add salt, mix. 2. Stretch & fold Do 3–4 sets over 2 hours (every 30 min). 3. Bulk ferment Let rise until ~50% bigger, bubbly (3–5 hrs, room temp). 4. Shape Shape gently, place ...
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