Rustic Boule - Part 1

I came across a great deal on Golden Buffalo flour the other day. I couldn't resist but buy it and bake a crunchy boule using our awesome no-knead approach with an overnight starter.

Here's the recipe:

Measure 100g all purpose flour:

Measure 100g water at room temperature:

Add a little active-dry yeast:

Stir it:

Add it to the flour:

And mix until a starter forms:

Cover the container and let it sit somewhere warm overnight.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.