Accurately scale of ingredients in accordance with the recipe. Except for the salt.
Mix for 3 minutes on slow speed and scrape down, mix for a further 6 minutes on fast speed. Add the salt and mix for a further 4 minutes on fast speed.
Place dough in a container and seal with a lid so as to prevent skinning.
Leave to ferment for 30 minutes before use. N.B. Dough should be soft and sticky.
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