Toast Worthy Bread - Day 2

Today, we are going to simply double the starter from Day 1. Mine looks like this:


Measure 100g all purpose flour:


Then measure 100g of water at room temperature:


Add it to the mix:

Stir it until combined:


Cover the container and let it sit somewhere warm overnight.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.