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Ingredients
  • subheading: Poolish:
  • 110g strong white bread flour
  • 110g water
  • ⅛th tsp of yeast (don’t worry too much about this - just eyeball it with your measuring spoon, remember you’re not actually using this yeast to raise the bread, it’s all about developing flavour)
  • subheading: Dough:
  • 550g strong white bread flour
  • 385g water
  • 2g dry yeast
  • subheading: Extra water salt:
  • 50g water
  • 13g salt
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