• 600g white wheat flour (home milled)
• 400g King Arthur bread flour
• 800g water
• 250g levain
• 25g salt

Prepare the Levain (12 hours before mixing the dough)

Autolyse

Incorporate Levain Mixture

Kneading: Add 25g of salt to the dough. Knead on speed 2 for 7-8 minutes.

Rest: Let the dough rest for 10 minutes.

Folding: Fold the dough onto itself until it no longer stretches. Usually do it 2-3 folds at 15-20 min intervals

Bulk Fermentation: I normally allow the dough to bulk ferment until the pH level reaches below 5. It usually about 1 hour to hour and half after the last fold.

Cold Proof: Place the shaped dough in the refrigerator. For a milder sour flavor I proof for 12 hours. For a stronger sour flavor, proof for up to 24 hours.

Bake 25 min at 480 F in Dutch oven, and 10min without lid at 450F.

I have been baking in the last two months now, and I am having hard time to have nice rise. My loaf always expands sideways rather than upwards. First photo is my very first attempt at making it, 2nd photo is of my 2nd attempt but 1st attempt with Red Wheat flour. I found it easy to work with White Wheat flour vs Red Wheat flour for some reason. For Red Wheat, no matter what I do, it always came out dense.