Sour Dough Boule

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.