Ingredients
Method
- 975 g strong flour
- 21 g salt
- 17 g fresh yeast
- 630 g warm water
Method
- 230G 210F
- Place Flour, salt an yeast into a mixing bowl with a dough hook. Keep yeast and salt on opposite sides of the bowl.
- Add water and mix for 10 minutes.
- Dust a bowl with flour and allow dough to prove in bowl.
- Form into equally weighted rolls, or knock air out of dough if baking a full loaf. Prove again.
- Slash the dough.
- Bake 35-40 minutes.