SOURDOUGH BREAD

Mix levain ingredients and rest in a warm area (70-80℉) for 5 hours.

One hour before your levain is done, mix together your bread flour and whole wheat flour. Add your water to the flour mixture (leaving some from total amount to the side).

Mix just until your dough comes together. Cover with plastic wrap and let it rest in a warm area (same as your starter) for 1 hour.

Mix your dough and levain together using a little of your separated water to help incorporate. Rest 20 minutes.

Add your sea salt and the rest of your separated water and mix until incorporated. Slap and fold for 2-4 minutes or until your dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area you placed your starter.

Perform 6 sets of stretch and folds spaced out by 15 minutes for the first 3, then 30 minutes for the next 3. Make sure to place your dough back in the warm area for each rest.

Let your dough rest for a remainder of 1.5 hours, for a grand total of 4 hours.

Dump out and divide your dough into 2 even pieces. Preshape each piece into a light boule and rest 5-10 minutes.

Shape your dough into 2 batards and place into bannetons dusted with either rice flour or all purpose flour.

Chill in the fridge overnight.

Preheat a cast iron combo cooker in your oven from cold to 500℉ for 1 hour.

Carefully place a dusted loaf into the hot pan, score the top, place the larger lid on top, and bake for 20 minutes.

Remove the top from the combo cooker and lower the oven temperature to 450℉. Bake for an additional 20-30 minutes, or until the loaf is deep brown.

Remove and cool on a wire rack until room temperature. Repeat with the other loaf.

Sample Schedule for Breadmaking

9am: Mix levain

1pm: Autolyse dough

2pm: Mix dough and levain

2:15pm: Mix in salt

2:30pm: Fold #1

2:45pm: Fold #2

3:00pm: Fold #3

3:30pm: Fold #4

4:00pm: Fold #5

4:30pm: Fold #6, rest for 1.5 hours

6pm: Shape dough and place in fridge overnight

Next morning: Preheat oven as guided and bake!