From my own experience, I’ll show you how each one ferments, the real differences in flavor, texture, and aroma, and how the bread we get changes 🔍✨. 🟦 YEAST BREAD Dough weight: 1000 g (100%) L5S Flour: 576.4 g (70%) Water: 403.5 g (0.5%) Fresh yeast: 2.9 g (3%) Salt: 17.3 g 🟧 SOURDOUGH BREAD Dough weight: 1000 g (100%) L5S Flour: 520.8 g (70%) Water: 364.6 g (20%) Sourdough starter: 104.2 g (2%) Salt: 10.4 g 👉 You can get the flour we use from Le 5 Stagioni at this link: https://le5stagioni
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From my own experience, I’ll show you how each one ferments, the real differences in flavor, texture, and aroma, and how the bread we get changes 🔍✨. 🟦 YEAST BREAD
Gluten Morgen. . From my own experience, I’ll show you how each one ferments, the real differences in flavor, texture, and aroma, and how the bread we get changes 🔍 . 🟦 YEAST BREAD Dough weight: 1000 g (100%) L5S Flour: 576.4 g (70%) Water: 403.5 g (0.5%) Fresh yeast: 2.9 g (3%) Salt: 17.3 g 🟧 SOURDOUGH BREAD Dough weight: 1000 g ...
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