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  • 350g starter
    350g water
    690 flour (was a mix of plain white, emmer and white spelt)
    18g salt

    Mixed all the above (bar the salt)
    Left for an hour then added salt

    3 stretch and folds (approx one hour apart)

    then added 200g muesli waited an hour before shaping

    left in fridge overnight and cooked at 220C for 30 mins and then dropped down to 180c until it sounded hollow when tapped (internal temp got to 94-97C)


    Just added muesli - approx 20% of the dough weight to standard dough


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