100% Whole Wheat Sourdough Bread

• 64g whole wheat flour
• 32g water
• 32g ripe sourdough starter

Mix the levain, cover, and leave for about 5 hours at warm room temperature.

• 857g whole wheat flour
• 705g water

Create the autolyse 1 hour before the levain is done, by mixing the autolyse ingredients until no dry bits remain. Cover and rest at warm room temperature for 1 hours.

• 92g water
• 18g fine sea salt
• 128g levain

Add the salt, ripe levain, and half the water to the autolyse. Mix by hand or with a dough whisk and strengthen the dough for 5 minutes until it becomes smoother and slightly elastic, add more water as needed. Transfer to a bulk fermentation container and cover.

Give the dough 4 sets of stretch and folds at 30-minute intervals, with the first set 30 minutes after the start of bulk fermentation. Leave for bulk fermentation for about 1 hour after the last stretch and fold.

Wet your hands and using a bowl scraper gently transfer the dough to a clean work surface. Use a bench knife to divide in half.

Preshape the dough and leave uncovered for 25 minutes.

Lightly flour your hands and work surface, and shape into a boule or bâtard, transfer to a proofing basket (that’s lightly floured), cover and keep in fridge overnight.

Preheat the oven to 450°F (230°C) with a combo cooker or dutch oven and lid inside for at least 30 minutes.

Remove the dough from the fridge, score it, and transfer to the preheated cooker. Cover and bake for 20 minutes. Remove the lid and bake for another 15 minutes.

When done the loaf should have an internal temperature of 206°F-210°F. Place the loaf on a cooling rack and let it cool for 2 hours. Return the pot to the oven for 15 minutes before repeating the baking process with the second loaf.