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Mix 100g active starter, 410g lukewarm water, and 12g salt together
Combine flour mix: 560g bread flour and 73g semolina
Perform simple folds every 30 minutes for 3 hours
Split into 4, and ball up the dough
Refrigerate for 48-72 hours (or 24 hours if using 250g starter for quicker use)
Shape and bake as desired