Bellegarde’s Country Boule
This recipe calls for mature sourdough starter. Ask for it at your local bakery or build your own. (In this recipe, we used a 100% hydration sourdough starter; it was fed at regular, successive intervals with equal parts by weight water and flour — a 50:50 blend of wheat flour and bread flour, in this case.) If you don’t have sourdough starter, a poolish, which uses active dry yeast, may be substituted for the levain in the Dough recipe, although the bread will have a slightly less complex flavor. To make the poolish, stir together 225 grams (7 7/8 ounces) (about 2 cups) Ruby Lee Wheat Flour, 280 grams (10 ounces) (about 1 1/4 cups) warm water (90°F), and 1/2 gram (1/48 ounces) (1/8 teaspoon) active dry yeast in a large bowl. Cover with plastic wrap; let stand at room temperature until poolish is bubbly and passes the float test, 10 to 14 hours.Read more tips for baking with freshly milled flours here.