Mix the starter:
100G Sour dough starter
100G Whole wheatflour
100G water room temperature
Mix together and let it sit over night or for 12-14 hours. I found you donthave to do this. Just make sure you add the ingredients below.
Making the bread:
To the starter above, add
350G Water
400G White flour
100g Whole wheat or Rye flour
1 teaspoon of salt
Mix for 10 minutes in the mixer with a dough hook, or mix by hand.
Cover with cling film, and let rise for 45 Minutes.
Stretch and fold in 1/3 like you would fold a business letter.
Form into a ball, cover with cling film, and let rise for 45 Minutes.
Stretch and fold in 1/3 like you would fold a business letter.
Form into a ball, cover with cling film, and let rise for 45 Minutes.
Stretch and fold in 1/3 like you would fold a business letter.
Form into a ball, cover with cling film, and let rise for 45 Minutes.
On the forth rise, add it to a well floured forming basket.
Cover and let rise for 45 minutes, or add to the fridge and let rise overnight.
Heat your oven to 550F and add the Cast iron Dutch oven.
Empty the dough from the basket onto parchment paper.
You can sprinkle Corn meal or semolina flour to the base.
With the dough on the parchment paper, score the top of the bread to relieve the pressure when baking.
Make a pattern if you like.
Remove the dutchoven and reduce the heat of the oven to 460F.
Remove the lid from the dutch oven and using the parchment paper, carefully lower the bread dough into the dutch oven. Replace the lid.
Add to the oven and cook for 45 minutes.
Once cooked, tap the bottom of the loaf it should sound hollow. If not cook uncovered for 5 minutes more. Check and repeat,
Place on a cooling rack. Wait untill it cools before cutting, or you will release the moisture.