Ingredients
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Sourdough or Poolish Sponge
3/4 cup flour (all purpose unbleached 91g)
1/3 cup water (76g)
1 tablespoon water (14g)
Dough
1 1/3 cups flour (all purpose unbleached-170g)
1/4 cup buttermilk (any kind-58g)
1 tablespoon olive oil (14g)
1 teaspoon sugar (or honey-6g)
1 teaspoon yeast (instant-3g)
Preparation
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If using sourdough, refresh your starter with equal weights flour and water. you'll need 182 g of starter.
If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast. Allow to double in volume at room temperature 6 to 9 hours.
Mix sponge with buttermilk and add the dough ingredients.
Knead by hand for about 8 minutes and rest for 15 minutes covered.
Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side. Cover and rest 15 minutes.
Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer.
Roll out dough into a rectangle 6\" by 12\" and slice into 16 strips 8\" long.
Twist and place on parchment paper.
cover and proof for 30 minutes as oven preheats to 400\u00b0F.
Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.
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