Organic wheat leaven 260 g

Directions for use : Hand-made : for a bread of 750g, blend together wheat flour (preferably organic clear or greyish flour), 21g of leaven, 8g of salt and 300 to 320 ml of warm water. Let it rest for a few minutes to hydrate the flour, then knead it and fold the rims to the centre for about ten minutes in order to obtain a supple, smooth and non stick dough ball. Let it rest uncovered for 30 minutes in the salad bowl at a temperature of about 22°C. Work the dough again to lightly chase away the air, and then form your bread shape. Let it rest again (final proof time) for 60 to 90 minutes, to allow the dough to gain in volume and aroma. Bake it in a hot oven (200-230 °C) for about 45 minutes. In the bread machine : pour all the ingredients and start a wholemeal bread programme.