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PdfYeast pitch
Body
10g vital wheat gluten
330ml water
30ml olive oil
25ml white vinegar
Pitch yeast and allow to activate for about 15 minutes
To the flour add 330ml water, 25ml vinegar, and the yeast pitch.
Work the dough into a shag and let rest for 15 minutes
Stretch/fold per standard 3 times.
On first stretch, incorporate 30ml oil
Bulk ferment to double.
Flour the board heavily. Dough is sticky
Draw into a square and fold into thirds
Cut into 4 loaves with a scraper
Rest for :30
Bake at 400 for 25 minutes b