Cover and let rest for 45 minutes .

👉Develops gluten without kneading.

2️⃣Adding the sourdough starter
Add the sourdough starter and mix by hand.

Rest: 20 minutes.

3️⃣Adding salt
Add the salt with a little water.

Pinch and fold the dough.

4️⃣Gentle kneading
Perform 4 sets of stretch & fold every 30 minutes.

The dough becomes supple, smooth and elastic.

5️⃣First fermentation
Cover and let rise for 3 to 4 hours at 22–24°C.

The dough should increase by 30 to 40%.