Why not lets do a contest!
- 350g size or 60 g petite bags
- 270 flour (type 55 if you got it)
- 45 grams corn flour (fine mill)
- 2gram yeast (optional if you think your levain is forte!)
- 5grams salt
- 40 pre-fermented dough or if you like adjust this mess to a levain baguette, we retarded the shaped breads over night 12 hours!
happy baking if your sad, well get to the oven and jump in!Jeremy