לחם סאודו: חיפוש אינסופי אחר לחמים מדהימים

אופן ההכנה

1. Autolyse both 1 hour; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold for both doughs and rest 30 minutes; laminate toghether then move it to clean pyrex dish. total bulk fermentation 7h and 30 mins at 22 deg. C (3 folds were needed, I made them every hour after I moved them to the pyrex dish) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.