Sourdough BAGET …

Sourdough BAGET …

This is my BAGET …

 

Recipe:

– 450 gr APF

– 50 gr Whole WF

– 325 gr Water  (%65 Bakery percentage)

-100 gr Starter (%100 Hydration)

– 10 gr Salt

 

 

 

 

 

 

 

Source: Fresh Loaf