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Ingredients:
for the pre-dough:
400 gr of type 0 flour (12 gr of protein)
100 gr of stone-ground semolina (14 gr of protein)
5 gr of fresh brewer's yeast (1.5 / 2 gr if you use dry brewer's yeast)
255 g of water at room temperature
For the dough:
the pre-dough
130 gr of water at room temperature
50 gr of type 0 flour (12 gr of protein)
10 g of salt