BAKE @ 220c - 25min

½ of FRENCH SOURDOUGH BREAD (covered)

220c - 25mins
(uncovered)
Bubbly & Foamy
Vinegar-y
1tbsp Starter
Wine-y
50g Bread Fl MIX & PROOF
50g Water 4–5 hrs
NOT
ROTTEN

100g Sourdough KNEADING:

200ml Water ADD 6g Salt TURN - GRAB
+ Splash SMASH - PULL PROOF for 4hrs
300g Bread Fl Water ROLL - TURN
for 10mins
MIX & PROOF
1hr

2hrs prior baking,

PREHEAT bowl @ 250c
FOLD (Envelope) BOWL w/ for 30min
Kitchen Towel PROOF
BALL DOUGH OVERNIGHT Place dough in bowl,
Dough upside- score (cut) dough,
FOLD (Envelope) down w/ flour SPRAY WATER inside
SWEEP to BALL