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1: Starter
80ml water
1.5g fresh yeast
80g high-gluten flour (6 teaspoons)
Stir well
Let it rise in a warm place until it doubles in size
Refrigerate overnight
2: Dough
220ml warm water
4g fresh yeast
220g high-gluten flour
100g whole wheat flour
8g salt
Stir until there is no dry flour in the bowl
Stretch and fold the dough every 30 minutes (twice)
Divide the dough into two equal parts
Shape it into a ball
Let it rise in a warm place until it doubles in size
Bake at 240℃ 513℉ for 10 minutes
Remove the lid and bake for another 20 minutes
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