Directions
- 1In a clean jar, add 35g mature sourdough starter, 35g all-purpose flour, 35g whole wheat flour, and 70g room temperature filtered water. Mix and place a loose-fitting lid on it. Then ferment at 78°F (25°C) for 5-6 hours.
- 2Three and a half hours into levain fermentation, mix 804g bread flour and 75g whole wheat flour in a large bowl.
- 3Separate 80g of the 740g filtered water and place it aside for later. Heat the remaining water to 90°F (32°C).
- 4Pour the warm water into the flour mix and mix until everything is hydrated. Do not overmix. Cover with a damp towel or plastic wrap and let it rest in the same area as your levain.
- 5Once the levain is done (top is flat and beginning to fall), pour it directly onto the autolysed dough.
- 6Use the reserved 80g of water to spread and dimple into the dough. Then, mix the dough together by hand. Use the slap and fold method for about 30 seconds to 1 minute.
- 7Once the dough is decently incorporated, turn it out onto an unfloured work surface and continue slap and folding for 3-5 minutes.
- 8Transfer the dough back to the bowl, cover it, and let it sit at 78°F for 25 minutes.
- 9After 25 minutes, sprinkle 18g of fine sea salt over the dough. Add the rest of the reserved water. Mix as before and perform another set of slap and folds for 2-3 minutes.
- 10Place the dough back in the warm environment and let it rest for 15 minutes. Repeat this process for two more 15-minute intervals. Then, let the dough rest for 30 minutes.
- 11After the 30-minute rest, perform another set of folds and repeat this for two more 30-minute intervals. Let it rest in the warm environment for the remainder of the bulk ferment.
- 12Once the dough has risen about 85%, gently turn it out onto an unfloured work surface. Using damp hands and a bench scraper, split the dough in half and pre-shape each into a loose boule.
- 13Let the loose boules rest for 20 minutes uncovered.
- 14Lightly flour the top of each boule. Loosen the bottom with a bench scraper and gently flip it over, being careful not to degas it.
- 15Fold the bottom up to the center. Stretch and fold the left side three-quarters over to the right, and then fold the right side over the left side. Then, stretch and fold the top part up and over down to the center.
- 16Carefully grab each side segment of dough and stretch and fold it over itself in a shoelace pattern on the top, middle, and bottom. Gently seal it on the bottom.
- 17Lightly flour a 9 1/2 inch oval banneton. Gently place the dough into the banneton with the seam side facing up and the smooth side facing down. Repeat with the other dough.
- 18Place each prepared dough individually into a plastic bag, close with rubber bands, and refrigerate to proof for 12-14 hours.
- 19Use a lodge combo cooker. Place it in the oven and preheat to 500°F (260°C) for 1 hour.
- 20Dust the bottom of one of your proofed doughs with rice flour and dust the pan. Gently place the dough into the pan.
- 21Using a lame, score the dough down the center from top to bottom, a little over 1/4 inch deep at a 45-degree angle. Put the top on and place it back in the oven.
- 22Bake for 20 minutes at 500°F. Once the 20 minutes are up, remove the top of the combo cooker and reduce oven temperature to 450°F (232°C).
- 23Bake for another 20-30 minutes, or until a nice deep brown color is achieved. Let cool on a wire rack until room temperature.
Ingredients
- 35 grams mature sourdough starter
- 35 grams all-purpose flour
- 35 grams whole wheat flour
- 70 grams room temperature filtered water
- 804 grams bread flour
- 75 grams whole wheat flour
- 740 grams filtered water
- 18 grams fine sea salt
Equipment
scalepint-size jarbread prooferlarge bowldamp towel or plastic wrapbench scraper9 1/2 inch oval bannetonrice flourplastic bagrubber bandslodge combo cookerlame
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