200 g active sourdough starter
300 g water
540 all-purpose einkorn flour
10 g. sea salt
2 T. olive oil
Mis starter, water, flour, and salt into a shaggy dough; rest 1 hour
Fold dough twice (15 mins apart), then bulk ferments 304 hours until 30% risen
Divide into 12 balls, place in greased pan, proof 1-2 hours
Bake 425 degrees for 25 - 30 minutes until golden
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