התססה נכונה של לחם סאודו

אופן ההכנה

1. 7:00 - mixed flours and water
2. 10:00 - adding the starter and Rubaud knead for 4-6mins
3. 10:30 - adding the salt and Rubaud knead for 4-6mins
4. 11:00 - strong fold on the table
5. 11:30 - lamination
6. 13:00 - coil fold #1
7. 14:00 - coil fold #2
8. 15:30 - coil fold #3 (very delicate)
9. 19:30 - moved into the fridge at 4 deg. C (after 9:30 bulk at Room Temperature - 22-23 deg C)
10. 11:00 (next day) - transfer it on the parchment paper
11. 12:00 - bake 10 mins. at 240