1/2 teaspoon(s) saf yeast or i tsp active dry yeast
1/2 teaspoon(s) salt
364 grams warm water
Directions:
1. Mixed in food processor with metal dough blade for 30 sec. Dough temp was 95F after the mix and was sticky to the touch. 2. hours Bulk fermentation then divide and preshape to small torpedoes. 3. Rest 15min then shape 4. Proof en couche (parchment paper) 90 min 5. Bake at 480F for 22 min with steam for the first 10 min
