a high speed blender
heats up the dough just enough
to speed up rising
1 c wheat chef, 2 T sun butter, 1/2 t sea salt, 1 1/4 c white whole wheat flour, 2 t chia seeds, 6 T water
blend; rest 3 hours, fold; rest 7 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
haikuveg 