Cranberry Walnut Levain Boule The final dough is fermented

The final dough is fermented at 72F for 2 hours

extra virgin olive oil

cane sugar *

It is leavened with 100% wild cultured sourdough starter

yielding a crisp crust with a chewy bagel interior

Cranberry Walnut Levain Boule The final dough is fermentedThis 2lb loaf is made from the same dough as the sourdough levain boule but with a generous addition of dried cranberries and roasted walnuts. It is leavened with 100% wild cultured sourdough starter. It begins with a 12 hour levain preferment, which is then used to build the main dough. The final dough is fermented at 72 F for 2 hours, followed by 16 plus hrs of cold fermentation before shaping, proofing and baking. This loaf has a beautifully