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Tuscan Bread

Tuscan Bread


(unsalted yeast starter):
Flour Gr 1250
Water Gr 650
Dry yeast Gr 20

flour Gr 3000
water Gr 1750
yeast Gr 25


Prepare the starter dough and let it repose for one day at +4.

Knead all the ingredients and let the dough repose.

Then Bake