Universal Dough for Various Breads
Universal Dough for many recipes
Day 1
Ingredients for stiff levain:
40 gr sourdough starter (active)
100 ml water
120 white flour
Fermentation time for stiff levain from 8 to 12 hours
Ingredients for main dough:
500 gr white flour
10 gr salt
260 ml water
50 gr butter
All stiff levain
In a bowl mix all ingredients
In stand mixer on a medium speed knead a dough about 10 minutes
Let it rise for 3 hours
Shape the dough and let it rest for 30 minutes
Preheat the oven to 200C/400F degrees and bake for 20 minutes or until golden brown
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