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Sourdough Method Update

While the starter did it’s thing I mixed the flour (250g Semola, 250g Double Zero) with the water (350g) and kneaded until the gluten developed.

When the starter was ready, it was united with the rest of the dough and let to rest for about 30 minutes. Then I put the salt in and let the dough proof.

Result: more open crumb

Original Recipe