Members recipe 
Bakehouse · French
Country Sourdough Boule
A slow cold proof in the fridge gives this round loaf a mellow tang and a blistered, burnished crust edged with flour. The crumb comes out creamy and moist with an irregular open structure that loves good butter.
Test kitchen note: Use your starter four to six hours after feeding, when it has doubled and a spoonful floats in water, for the most lively rise.
Method 8 steps
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