It's sort of a combination of a bunch of sourdough recipes and techniques, but it's not too complicated.
I start with a 100g levain made from equal parts plain white flour, water, and sourdough starter, risen overnight.
Then combine 400g bread flour and 100g whole wheat flour and add 350g water (70% hydration) and mix until all the flour is hydrated. Leave that to autolyse for 30 minutes before adding the levain and 9g of salt, mix thoroughly.
Then I do about 4 stretch and folds 20-30 minutes apart, until the dough seems like it has good strength and texture.
After that let it rise until doubled. If it's cold I'll leave it in a the oven with the light on to warm it up.
Once risen turn it out onto the counter and shape a boule, let that rest under an overturned bowl for 30 minutes, and then re-shape it again the same way. Put a dish towel in a bowl, dust with flour, place the loaf in and let it proof for an hour or two.
Preheat the oven with a cast iron dutch oven inside to 450 and let the dutch oven heat up for an hour. Then place the loaf in, score the top with a razor blade, and bake with the lid of the dutch oven on for 20 minutes, then remove the lid and bake another 20 minutes. Cool for at least an hour before cutting.
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It's sort of a combination of a bunch of sourdough recipes and techniques, but it's not too complicated.
I start with a 100g levain made from equal parts plain white flour, water, and sourdough starter, risen overnight.
Then combine 400g bread flour and 100g whole wheat flour and add 350g water (70% hydration) and mix until all the flour is hydrated. Leave that to autolyse for 30 minutes before adding the levain and 9g of salt, mix thoroughly.
Then I do about 4 stretch and folds 20-30 minutes apart, until the dough seems like it has good strength and texture.
After that let it rise until doubled. If it's cold I'll leave it in a the oven with the light on to warm it up.
Once risen turn it out onto the counter and shape a boule, let that rest under an overturned bowl for 30 minutes, and then re-shape it again the same way. Put a dish towel in a bowl, dust with flour, place the loaf in and let it proof for an hour or two.
Preheat the oven with a cast iron dutch oven inside to 450 and let the dutch oven heat up for an hour. Then place the loaf in, score the top with a razor blade, and bake with the lid of the dutch oven on for 20 minutes, then remove the lid and bake another 20 minutes. Cool for at least an hour before cutting.