Whole Wheat Sourdough

INGREDIENTS

• 300 g bread flour
  
• 200 g whole wheat flour
  
• 370 g water (74% hydration)
  
• 100 g active sourdough starter
  
• 10 g salt
  

PROCEDURE

• Mix & Autolyse: Mix flours and water, let rest 45 min. Add starter and salt, mix well.
  
• Bulk fermentation: 4–6 hrs at room temp, with 4 sets of stretch & folds.
  
• Shape: Lightly flour counter, shape into boule or batard, and place into a floured banneton.
  
• Cold proof: Refrigerate 10–14 hrs.
  
• Bake: Preheat oven with Dutch oven. Transfer dough, score, bake 20 min covered, 25 min uncovered.
  
• Result: Darker, nutty crust with hearty flavor.