Most of my recent doughs have been made with the same recipe: 1000 grams of flour, 60% hydration, 2% salt, 2% fresh compressed yeast. This make 2 really good sized loaves (820 grams of dough each) or 4 little loaves (410 grams of dough each for a final 336 gram loaf).
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| Formed and Final Rise |
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| Baked |
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| Sliced |
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