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Stirato

Takes about 6 hours

• All-Purpose Flour (100%)
• Water (75%)
• Dry Yeast (
• Starter (optional)
• Salt
• Semolina Flour, for dusting

1. Mix everything together in a large bowl.
2. Perform folds every 20 minutes until dough is firm and smooth (3 folds, one hour total).
3. Bulk ferment for 6 hours.
4. Preheat oven to 450°F.
5. Divide dough into loaves, stretching out with hands, and let rest 20 minutes.
6. Bake for 20 minutes.