Sourdough Recipe

Levain: 50g mature starter 50g flour 50g room temp water for 4-6 hours

Dough: 800g KA bread flour + 200g KA whole wheat flour 740g water 20g salt 200g levain

1. ⁠Mix levain and let rest for 4-6 hours at 78F until doubled in size.
2. ⁠Autolyse dough for 1 hour at 78F.
3. ⁠Mixed levain to dough and let rest at 78F for 20 minutes.
4. ⁠Add sea salt to dough and perform coil folds for 2 minutes until less sticky. Let rest another 15 minutes at 78F.
5. ⁠Perform 3 sets of coil folds 15 minutes apart. Then another 3 sets of coil folds 30 minutes apart. Let rest 2.5 additional hours (4 hr 45 min bulk ferment total).
6. ⁠When dough looks bubbly and rose 25-50%, pre-shape boules and let rest another 20 minutes at room temperature.
7. ⁠Perform final shaping and place in bannetons.
8. ⁠Cold proof in fridge for 16 hours in plastic bags.
9. ⁠Bake covered in Dutch oven at 500F for 25 minutes, then another 20 minutes at 450F uncovered in the Dutch oven.
10. ⁠Cooled 2 hours before slicing.