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Dale’s Rustic Italian Sourdough Bread Recipe

Posted on February 14, 2014 by djackan

Baker’s Math Makes one batard Total 1. 181.6g BRM organic rye flour 38% 2. 302.5g unbleahced KA bread flour 65% 3. 363.2g distilled water 75% 4. 6.5g sea salt/kosher salt 1% levain flour: 38% Levain 1. 90.8g 100%ish hydration BRM … Continue reading →

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