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Sprouted Einkorn French Boule
Ingredients
  • subheading: For the Sourdough Levain:
  • 2 tablespoons (30 g) einkorn sourdough starter
  • ½ cup (118 g) warm water at 100°F
  • 1 cup (84 g) Jovial Sprouted Einkorn Flour
  • subheading: For the Bread:
  • 1⅓ cups (315 g) warm water at 100°F
  • 6½ cups (546 g) Jovial Sprouted Einkorn Flour, plus more for dusting
  • 1¾ teaspoons fine sea salt
Steps
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