2/3 cup (8 ounces) levain proof, recipe follows
1 cup (8 fluid ounces) spring water
1 1/2 cups (8 ounces) organic white flour with germ
1 1/4 cups (6-ounces) 20 percent bran wheat flour
Full batch chef, procedure and recipe follows
3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
1/2 cup (4 fluid ounces) spring water
If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. *Couche French for "couch" or "resting place". This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves.