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1
loafMedium
21 hr
Ingredient | Amount | Baker’s Percentage |
For the liquid levain: | ||
Prepare the mise en place for the liquid levain, taking care that the water is about 75°F (25°C).
To make the liquid levain, combine the bread flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 12 to 14 hou
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