Two Loaves Sourdough Bread

This recipe yields to small loaves which fit into a 5 Quart/29cm dutch oven.

Levain:

• 1 Tbsp Sourdough Starter (about 10g)
• 100 g AP Flour
• 100 g Water

mix and leave for 10 or more hours at room temperature.

Dissolve Levain in

• 700 to 750 g Water

mix in

• 200 g Whole Wheat Flour
• 700 g AP Flour

Leave for 30 minutes.

Add in

• 21 g of Salt, add 50 g of water if necessary.

Stretch and Fold every 30 minutes for the next 4 hours at room temperature.

Leave for bulk ferment another 4 hours or so, depending on your room temperature. The dough should become very wobbly.

Divide dough into two loaves.

Leave in bowl or transfer, pre-shaped, to a banneton. Cover. Put in fridge over night or for a day or two.

Pre-heat oven and cast iron dutch oven to 500F (260 C). This takes about 30 to 60 minutes.

After the oven reached temperature, transfer dough onto parchment paper and into the cast iron. Close lid. Lower temperature to 450 F (230 C) and bake for 40 minutes.

Remove lid after 20 minutes and bake without lid for 20 to 30 minutes.

Wait for two hours before slicing or risk having a gummy-y crumb - your choice. If you divided the dough into several small rolls instead of loaves, wait at least 15 minutes before slicing.