Uploaded December 2020 | Updated September 2026, 1 week ago

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This is the basic dough handling covers from autolyse to shaping. There are many techniques, tips, guides explained for how to read the dough not the clock.


Ingredients
300g Pansyokunin Flour
60g liquid starter (100% hydration starter)
217g water
6g salt

Equipment/tools
Mixing bowl
Mini spatula
Scraper
Glass dish (22cm x 22cm)
Banneton basket 25cm
Bread lame

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