SOURDOUGH BREAD

Adapted from the beginner's loaf on The Perfect Loaf

Feed the sourdough starter the night before starting the below recipe.

9:00 am        LEVAIN

                    19 g mature starter           50%

                    19 g whole wheat flour    50%

                    19 g bread flour               50%

                    38 g water                       100%

13:00 pm    AUTOLYSE

                    386 g King Arthur bread flour

                    57 g whole wheat flour

                    26 g rye flour

                    325 g water

14:00 pm     MIX

                    Add 9 g salt and levain to autolyse bowl and pinch together for a minute.  

                    Rest for 30 minutes.

14:30 pm,    BULK FERMENTATION

15:00 pm,    Perform 4 sets of stretch and folds, each separated by 30 minutes.

15:30 pm, 

16:00 pm

16:30 pm    SHAPING AND COLD FERMENTATION

                   Make an envelope fold with the dough, then fold widthwise and pinch closed. 

                   Turn the ball so the seam is on the bottom and make the surface taut.

                   Place seam up in a cloth lined bowl, and cover.  Refrigerate until morning.

                   THE NEXT DAY

8:30 am      Preheat oven to 450°F with lidded dutch oven inside.

9:30 am      Flip dough upright onto parchment paper, score surface of dough with lame.

                   Place ceramic baking weights into preheated pot, add dough using parchment.

                   Spray liberally with water, close lid, and bake for 25 minutes.

                   Remove lid, lower heat to 400°F, bake 25 more minutes.

                   Rest until cool, then cut and enjoy or slice completely and freeze for toast.