Grams (g) | Percentage (%) | |
---|---|---|
Wheat Flour | 900 | 90 |
Spelt Flour | 100 | 10 |
Water | 640 | 64 |
Salt | 20 | 2 |
Softgrain 5 CL | 300 | 30 |
O-tentic Durum | 20 | 2 |
O-tentic Poolish | 400 | 40 |
total | 2380 |
Complexity level:
Open your damper the last 10 minutes of baking.