Mix the starter:
- 100G Sour dough starter
- 100G Whole wheat flour
- 100G water room temperature
Mix together and let it sit over night or for 12-14 hours.
Making the bread:
- 350G Water
- 400G White flour
- 100g Whole wheat or Rye flour
- 1 teaspoon of salt
Mix in a bowl the water, and flour. With your hands, mix until shaggy. Let it sit for an hour so the flour absorbs the water, it should be fairly dry.
After an hour, add the salt and the starter
Mix for 10 minutes in the mixer with a dough hook, or mix by hand. In the mixer the dough will not stick to the bottom.
Cover with cling film or lid or tea towel and let proof for 3 hours.
Stretch and fold in 1/3 like you would fold a business letter.
Form into a ball, then shape into long loaf or round, and place in floured banneton.
Cover and place in the fridge overnight. The long you leave it the better the taste.
Heat your oven to 500F and add the Cast iron Dutch oven, if you are using one.
If not using the Dutch oven, place a baking pan of hot water in the bottom of the oven, to create steam.
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 Dutch oven and reduce the heat of the oven to 450F.
Remove the lid from the Dutch oven and using the parchment paper, carefully lower the bread dough into the Dutch oven. Replace the lid.
If not using the Dutch oven, add the dough to a cooking pan, spray water into the oven for extra steam.
Add to the oven and cook for 30 minutes.
Once cooked, tap the bottom of the loaf it should sound hollow. If not cooked, place uncovered into the oven for 5 minutes more. Check and repeat,
Place on a cooling rack. Wait until it cools before cutting, or you will release the moisture.