Andrew Fiorillo

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Ingredient Percent Mass (g)
Strong Bread Flour 100.0 % 281.7
Water 49.0 % 138.0
Salt 3.0 % 8.5
Instant Yeast 1.5 % 4.2
Preferment (100% hydration) 95.0 % 267.6
Total 248.5 %