Pane Francese - Sourdough
I was given a copy of Carol Field's 'The Italian Baker' for Christmas, and have been working my way through her recipes for Italian regional
Ingredients
- 15g starter
- 30g water
- 30g bread flour
- 50g water
- 100g flour
- 180g starter (36%)
- 350g water (70%)
- 65g wholemeal flour (13%)
- 435g white bread flour (87%)
- 10g (2tsp) salt (2%)
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