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Whole Wheat Boule - Day 1

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.



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


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


Reliable: Always measure your ingredients.

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