2008 Aspen Brake Module Programing

$Ciabatta Sourdough Rolls Tutorial — FULL written recipe on the Substack. Ingredients: - 385g warm water (77% hydration) - 120g active sourdough starter (just peaked & bubbly) - 500g bread flour - 10g fine sea salt - Thai rice flour for dusting *Forgot to mention here the final proof! After putting them on the baking sheet(s), let them rest 45–75 minutes until puffy and relaxed. BAKE INSTRUCTIONS — Preheat oven to 475°F with a steam pan inside. Add hot water to the steam pan and bake: \t•\t10 min$

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