This is the tartine stitching method of shaping bread and IMO you can only do this with a high hydration dough that’s had a long bench rest. Otherwise it won’t stretch and it’ll tear on you! Dough specs for this loaf: 250g AP flourflour 250g home milled spelt 425g water 100g starter 10g salt Banneton is @rosehillsourdough @thebreadmat and you get 10% off with my code “theearlyrise” anything in the store! | The Early Rise

Sweet stiff levain or starter: 100% bread flour 40% water or milk 15% sugar 20% starter… this means… Example: 100g bread flour 40g water or milk 15g sugar 20g starter Every ingredient’s ratio is coming from flour as the 100%. This is how bakers ratios work. If you have a balanced and happy starter and you want this sweet stiff starter faster than an overnight rise (which is what I’m sharing above) then you would increase starter amount when mixing and could also let it rise in a warm spot. What

Pizza rolls recipe!!! 250g bread flour 300g all purpose 250g milk 2 eggs 10g salt 15g sugar 150g levain/active starter (at 100%) 100g or 1 stick butter at room temp. Combine all ingredients except the butter and mix well. Rest for 10 minutes and slowly add the butter. If you’re using a kitchen aid, mix on the lowest setting for up to 35 minutes. Mix until you reach windowpane. Place in an oiled bowl and cover (I like using my @wildclementine cover) and let rise in a warm spot for 4 hours. Pop in