Ingredients
2000g high protein flour
pinch of salt
1200 water (more if too hard)
20g yeast
Method:
1. Blend together all the ingredients for about 8 min.
2. Allow it to ferment for 3 hours at room temperature before use.
3. If you do not want to use the dough right away, leave it to ferment for 1 or 2 hours, then chill it overnight.
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