250G SOURDOUGH STARTED
600ML WATER
1KG PLAIN FLOUR
20G SALT
*ADD MORE WATER OR FLOUR TO GET DESIRED CONSISTENCY.
UTENSILS:
LARGE MIXING BOWL (4-5L)
TWO SUITABLE COOKING TINS, I OFTEN USE A ENAMEL PAN OR A CAST IRON DUTCH OVEN, BOTH SEEM TO WORK FINE BUT ITS YOUR PREFERENCE OR WHAT YOU ALSO HAVE ALREADY.
METHOD:
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