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  • This product had a total of 55 reviews as of our last analysis date on Feb 23 2019.
Reviews Summary

500gm bread flour, 12gm salt, 1/3c fed sourdough starter, 325gm water

Preshape the dough after the bulk ferment, rest it a bit and then shape it a little to get some surface tension, then do the final rise in the brotform for a couple hours

Works nicely when well floured, sized right for a mid size 1 1/4 pound loaf

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