Hanyoyin:

- Babban furotin ful

- Ruwa

- Starter

karfi>Umarori:

Ba a buƙatar kneading yayin da lokaci zai gina cibiyar sadarwar gluten. Haka kuma babu dalilin ci gaba da nada kullu. Ruwan ruwa na ƙarshe shine 71%, wanda ke sa kullun burodin mai sauƙin sarrafawa. Yanayin zafin jiki ya kamata ya kasance a cikin yanki na 16-18C. Ana ciyar da mai farawa a cikin rabo na 1: 1: 1 (Starter / ruwa / gari) kuma ya kasance a 100% hydration. Ana raba garin zuwa garin fari kashi 75% da garin alkama kashi 25%. Girman banneton da ake buƙata shine 25cm a fadin tsayin sama, 15cm a fadin faɗin saman, da zurfin 8cm. Hakanan an yi bayanin tsarin yadda ake yin burodin gami da zaɓin sanyaya kullu don daidaita tsarin yin burodi.