Steps
- 1
To go by Weight you want a 65% hydration 500 Grams Flour to 325 Grams of Water 20 Grams of Salt 3 Grams of Active dry yeast.
- 2
Mix dough in stand mixer Slow for 2 min and fast for 5 then slow for 2 more
- 3
cover dough let rise for 1 1/2 - 2 or until double. Punch down and push out air. then cut into 4 equal peices.
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