Sourdough Bread

Feed Starter 100g water and 100g flour (let double in size about 6 hours)

100% flour blend

• • Add 650g cold water into a bowl
  • Add 200g of the Starter and mix
  • Add 450g WholeWheat Flour and 450g white bread flour and mix

50/50 blend

• • • Add 650g cold water into a bowl
    • Add 200g of the Starter and mix
    • Add 450g WholeWheat Flour and 450g white bread flour and mix

60/25/15 (Flour, Einkorn, Rye)

• • • Add 620g cold water into a bowl (additional you can add 20-30 more)
    • Add 200g of the Starter and mix
    • Add flour blend (540g white, 225g einkorn, 135g rye

Cover with towel and let rest 60 min (72-79 degrees)

Kneed for 5 min at speed 2 and look for Gluten to start forming

Add 20g salt and kneed for another 5 min looking for silky smooth surface

Do a stretch and fold. Do this about 4-6 times until the dough starts to resist

Cover and rest for 45 min (should be about 78-80 degrees. )

Do a stretch and fold.

Cover and rest for another 45 min (should be about 78-80 degrees. )

Do a stretch and fold.

Cover and rest for another 2-4 hours (should increase by 70%)

Split into 2 balls and fold (package up)

I usually bake one and put the other into the fridge with plastic wrap on top

Put Dutch Oven into the oven at 480 degrees till the oven gets to full temperate.

Take Dutch Oven out line with parchment paper and put the loaf inside

Use a knife to cut line down the center

Put lid on and bake for 22 min. (1 loaf per pot)

Turn oven down to 400 and take the lid off. Keep baking 15 minutes.

Take it out of the oven and take the bread out of the container and let it rest 15 min before eating.