Sour Dough Boule | Whitecaps

INGREDIENTS

424g Liquid Levain
403g Wheat Flour – T55
181g Water
12g Sea Salt

COOKING INSTRUCTIONS

Step 1

Mix all the ingredients and knead till gluten formation
Step 2

Rest for 20-30 minutes.
Step 3
Divide the dough to 400 grams. proof
Step 4
Coat with rye flour. Bake at 220-240°C in stone oven.