קיצור דרך לקרום פתוח: דרך אחרת ללחם סאודו עם קרום פתוח

אופן ההכנה

1. autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold and rest again 30 min; lamination and two or three folds until the dough keep it shape; total bulk fermentation 7-9h until double or triple in volume; rest in the fridge 15-20h or more at 3-4 deg. C; next day flip it over itself and seal the edges by rotating it so that the seal is down; after an hour of relaxation you do a scoring (it's not easy to do at this degree of proof) and bake it by your favorite method. I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.