Sourdough Boule
Sourdough Boule (adapted from Wildyeastblog's Norwich Sourdough)
Yield: 2 large boules
Time:
Mix/autolyse: 35 minutes
First fermentation: 2.5 hours
Proof: 1.5 hours, then retard for 2 – 16 hours
Bake: 45 minutes
Ingredients:
900 g all-purpose white flour
120 g whole rye flour
600 g water at about 74F
360 g mature 100% hydration sourdough starter
23 g salt
Method: