Can be stored in the fridge for about 10 days

• 3 dl levain ( take 1 dl of sourdough starter, add 1 dl flour and 1 dl water, let frement for 12 hours)
• 510 g all purpose flour
• 4 tsp salt
• 3 tbsp sugar
• 1 dl olive oil
• 2,5 dl 31 C water

1. Mix levain, salt, sugar, olive oil and water
2. Let the dough rest for 15 minutes
3. Knead the dough until it doesn’t stick to the bowl anymore
4. Let frement in a oiled bowl for about 12 hours
5. Split the dough in 4 equal parts. Let them rest for about an hour in plastic bags and then put them in the fridge for up to 10 days.

The dough can be frozen after frementing in the fridge for one day.

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