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Easy
Published 2012
Mix the flour and yeast in a bowl then work in the water. Beat it to a smooth cream with a whisk. Cover the bowl and leave to rise in a moderately warm place (23–25°C). Let it ferment for 1½ hours.
Dissolve the salt in the water. Put both the flours in a large bowl and mix them together thoroughly. Make a well in the centre and pour in the levain. Gradually add the water, mixing it in with one hand, making a sticky mixture. Keep
Mix the flour and yeast in a bowl then work in the water. Beat it to a smooth cream with a whisk. Cover the bowl and leave to rise in a moderately warm place (23–25°C). Let it ferment for 1½ hours.