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240g Botan,
60g wholemeal
225g water
60g levain, refreshed at 1:1:1 three times <br
Made for Pearlyn’s mom but did not proof in time.
13 August 2021, 10.30pm14 August 2021, 11.30amBaked 52mins at
This time round, I froze the dough right after window pane stage. It takes about 3 – 4 hours
