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Simple white dough made with KA flour.

I used 2 cups of warm water, 1 tsp dry yeast and 1 cup AP flour mixed together and let stand overnight. The next day I added another tsp of dry yeast, salt, and AP and bread flour. I then let that rise overnight in the fridge, de-gassing it(punching down and re-rolling) once before bedtime. This morning I took it out of the fridge and let it come to room temp (about an hour) before rolling it into batons. I let them raise for about an hour and a half, baked in a 425F oven with a shot of steam when they first went in. Nice chewy crust with an open light crumb.
 
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