Active time: 45 minutes
Rising time: 6 to 7 hours (plus overnight rising)
Cooking time: 45 minutes
Ingredients:
Sourdough starter: 200g (1 cup)
Wheat flour: 600g (5 cups)
All-purpose or bread flour: 400g (3¼ cups)
Salt: 20g (1 tbsp)
Water: 700g (3 cups) + 30g (2 tbsp) to mix with salt later
(For a more open crumb, use 800g or 3½ cups water)
(If using spelt flour, adjust to 650g or 2¾ cups water + 30g or 2 tbsp water)
Directions:
Bacon Wrapped Brussell Sprouts (air fryer)
Liam Payne’s
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