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Large Sourdough Boule - CL
Large Sourdough Boule - CL



  1. Setup 2 x 2 on screen using pan release or paper.
  2. Thaw covered overnight in cooler, 16 hr max.
  3. Seed or top as desired.
  4. Proof 1½ times frozen size.
  5. If desired, allow to dry & score with double tic-tac-toe cuts.
  6. Bake at 380° for 24-28 min. with 15 sec. of steam.
  7. Allow to cool before packaging.

Informational purposes only (not exact), full customizable handling sheets are available to all of our customers.