Old Dough Starter
Add bread flour and water to the base starter, knead slowly then quickly, and ferment for 8 hours.
Ingredients
Starter dough
250 g
Bread flour
150 g
Water (25°C)
110 g
Instructions
1
Mix and Knead
Combine all ingredients and knead on slow speed for 5 minutes, then switch to fast speed and knead the dough for another 5 minutes.
2
Secondary Fermentation
Remove the dough and transfer it into a clean plastic container, cover with plastic wrap, and leave it to ferment for 8 hours at 25°C until it doubles in volume.
