Sourdough Bread Recipe (VIDEO) - NatashasKitchen.com
Ingredients. US Customary Metric · 400 g bread flour, or all-purpose flour, plus more to dust · 55 g rye flour*, or whole wheat or bread flour
banneton
Cold Fermentation: Transfer the dough seam-side up into your floured <anchor>banneton</anchor>.\* Cover with a tea towel and refrigerate for at least 8 hours or up to 48 hours.
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