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dilitteral
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Mix all the ingredients using a wooden spoon until well combined.
Knead the dough for 6-10 minutes until it forms a nice ball.
Cover the dough and let it rest for 1 hour, doing 3 sets of stretches and folds every 20 minutes.
Divide the dough in half and place each half in a greased container.
Refrigerate the dough for 48 hours before use, taking it out 2-3 hours before needed.