I actually came up with a "short" version I could use whenever I make this amazing bread. It's maybe a little "long" but it travels well :) I do add more salt than in the original recipe. Just FYI. French Boule Starter: 3 ¾ oz AP flour ½ cup whole wheat flour 8 oz of filtered water One pinch of yeast 12 hours later add: 14 oz of filtered water 19 oz of bread flour ½ hour after that add: 1 ½ tsp of yeast 2 tbsp of salt 1 tsp of olive oil Let sit ½ hour Every half hour times four: Pick up the dough and fold it under itself. Repeat this a few times (4-7) until the dough forms a nice ball. Then: Flour a good spacious surface and dump the dough onto it. Fold it in thirds like in envelope and then again half. After 15 minutes, repeat. Let the dough proof for 1 ½ hours. After 1 1/4 hours, preheat the oven to 500 degrees. Cook the bread in a covered dish for approximately 20 minutes, uncover and cook for approximately 10 more. Let cool for at least ½ an hour but preferably overnight.

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