How To Shape a Boule (Round) | The Perfect Loaf
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How To Shape a Boule (Round) | The Perfect Loaf
Feb 7, 2019
theperfectloaf.com
Round boule sourdough bread 72% Hydration. Recipe 1000 g. bread flour. 100 g. Whole wheat flour. 770 g. water 220 g. Active Starter. 22 g. salt. Mix water, starter, flour and salt in a large bowl following with 4 sets of slap and fold every 30 minutes at 25 degrees Celsius (this process takes about 2 hours) then proofing the dough for 3 hours and pre shape rest for 30 minutes final shape, put into round shapebanneton baskets and rest on the counter for 1 hour then put in the fridge for cold reta
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Round boule sourdough bread 72% Hydration. Recipe 1000 g. bread fl…
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