llonguets

For Starter dough:

Prepare it once and every time you do the recipe put 150 g on the side which will be the new starter for the next time around.

For llonguets:

In the kitchen aid bowl mix the yeast with the lukewarm water for 2 minutes, then add half of the flour and start mixing with dough hook speed 2

-Add the starter and the salt and the flour 1/4 cup at a time

-When the dough cleans up the sides of the bowl it means that it has enough flour. Then knead 2 min at speed 2

-Transfer the dough into a floured surface, flatten in a long rectangular shape -i use the rolling pin- and fold the left and right sides into the midlle and then the top and bottom, tucking the dough in like in this video example.

-Set it to rest in a floured surface, cover with a cotton cloth and incubate for 30 min

-Turn the roll upside down and repeat the stretching and folding. Now my goal is to have a long roll of about 10 cm diameter.

-Cover as above and incubate for 30 min

-Cut in slices of ~120 g as in this video example and set each piece in a floured cotton sheet

-Let it rise for 1h

-Warm up the oven at 410-420F with a pizza stone in the medium rack

-Cut each of the pieces with a straight cut

-Cook for 15-20 min. They should look clear color. Do not overcook