Sourdough Levain Boule

This 2lb loaf was originally inspired by a classic French country levain. It is leavened with 100% wild cultured sourdough starter. It begins with a 12 hour leaven preferment, which is then used to build the main dough. Once incorporated, the final dough is fermented at 72F for 2 hours, followed by cold fermentation before shaping, proofing and baking. This bread has amazing complexity with subtle "sourness" and a rustic crust. It's a Mama Mel's staple. Ingredients: Filtered water, brown rice flour*, tapioca flour, millet flour*, sorghum flour*, potato starch, potato flour, flax seed*, extra virgin olive oil*, GF wild sourdough starter, non-gmo xanthan gum, psyllium husk*, guar gum, sea salt, cane sugar*.Vegan. *Indicates ORGANIC ingredients.