Baking School In-Depth: Sourdough Boule - Bake from Scratch
"All of your sourdough questions answered with our newest Baking School In-Depth: Sourdough Boule module! Featuring the new Le Creuset Bread Oven...."
INGREDIENTS
•
Levain:
•
2 tablespoons (33 grams) levain (instructions follow)
•
½ cup (120 grams) lukewarm water (85°F/29°C to 90°F/32°C)
•
¾ cup (95 grams) bread flour
•
3 tablespoons (24 grams) whole wheat flour
•
Dough:
•
3 cups (381 grams) bread flour
•
½ cup (63 grams) whole wheat flour
•
1¼ cups (300 grams) to 1⅓ cups (320 grams) lukewarm water (85°F/29°C to 90°F/32°C)
•
1 tablespoon (9 grams) kosher salt
•
½ cup (134 grams) levain
Comments & Reviews
Just A Pinch Sweepstakes