Program “French”, duration 6:00 hours.
First of all, observe the dough during the kneading process: depending on the consistency of the starter, it is still necessary to add flour or water. The dough should not be dry, but also not too wet.
*I prefer the bread with more salt, in the original 3/4 tsp of salt is added to the large bread.
Tip: Use a normal or light yogurt yes as needed!
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