Sprouted Brown Rice Yeast Starter & Boule

*Ingredients* Bread Flour 200g Sprouted brown rice yeast liquid 40ml Lukewarm Water 90ml Salt 4g *Recipe* MAKE STARTER 1. Mix flour, yeast, 30ml water in a container. Leave it for overnight at room temperature. REFRESH THE DOUGH 2. Add 30ml water and 50g flour to the starter. Mix it thoroughly combined. Leave it until it doubles in volume. Rest the dough in the fridge. 3. Add 30ml water and 50g flour to the dough again and mix. Transfer the dough into the fridge after leave it to sit at room temperature till it doubles in volume. MAKE BOULE 4. Add 50g flour and kneed it until smooth. Let the dough sit at room temperature for about an hour to double in volume. 5. Punch it down and shape it into a ball. Leave it to rise for about one hour. 6. Set the oven to 220℃. Place the bread and a bowl of water in the oven and bake for 10 minutes, lower the heat to 180℃ and keep baking for about 20 minutes. *Memo* Bread flour 100% Liquid 65%~ Salt 2% During cooking, rotate the bread once in order to ensure even browning. A bowl of water to make steam that creates a lovely crust.