Cranberry Walnut Levain Boule yielding a crisp crust with

yielding a crisp crust with a chewy bagel interior

cane sugar *

psyllium husk powder*

It is leavened with 100% wild cultured sourdough starter

Cranberry Walnut Levain Boule yielding a crisp crust withThis 2lb loaf is made from the same dough as the sourdough levain boule but with a generous addition of dried cranberries and roasted walnuts. It is leavened with 100% wild cultured sourdough starter. It begins with a 12 hour levain preferment, which is then used to build the main dough. The final dough is fermented at 72 F for 2 hours, followed by 16 plus hrs of cold fermentation before shaping, proofing and baking. This loaf has a beautifully