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Ingredients
  • 600 grams (4¾ cups) all-purpose or bread flour (substitute up to 50 percent whole-wheat flour)
  • 9 grams salt (1½ teaspoons fine sea salt or 1 tablespoon plus ¼ teaspoon kosher salt)
  • 420 grams (1¾ cups) water (about 80°F)
  • 50 grams unfed sourdough starter (see Field Notes)
Steps
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