Sourdough baby boule, mixed grain: white, spelt, dark rye 💚

Another 12-hour bulk ferment boule, this time in baby size (because I tried something different with half of the dough). It doesn't get any easier than this: flours, water, sourdough starter (this is Rye-an Reynolds), and salt. Mix, cover 12 hours to ferment, flip onto floured surface, form a boule and bake.

For the baby boule I baked it in a preheated Dutch oven at 450°F 20 mins covered and 14 mins uncovered. Next time I'll do 22 minutes covered and 15 mins uncovered.

#plantbased #sourdough #boule #babyboule #whiteflour #spelt #darkrye #oilfree