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Ingredients
  • subheading: For the Levain:
  • 30 g active starter
  • 130 g water, room temp.
  • 130 g bread flour
  • subheading: For the Dough:
  • 662 g water, room temp
  • 1037 g bread flour
  • 19 g salt
  • 1 tbsp water
Steps
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