We're going to make a super wholesome crunchy boule. This recipe uses our no-knead approach and an overnight starter. Here's how we make the starter:
Measure 100g all purpose flour:
Measure 100g water at room temperature:
Add a tiny bit of active-dry yeast:
Stir it to dissolve:
Add the water with the dissolved yeast to the flour:
And mix a little:
Cover the container and let it sit overnight somewhere warm.