Basic Sourdough with Whole Grain Flour

A basic sourdough recipe that you can use with any whole grain hard wheat or spelt flour!

Prep: 23 hours

Cook: 45 min

Makes 2 loaves

INGREDIENTS:

• 1,000 g Whole Grain hard wheat flour (hard red, hard white, or spelt)
• 750 g water
• 200 g active sourdough starter/levain
• 20 g salt
• Oil of choice, parchment paper, or breadmat for the Loaf Pans

DIRECTIONS:

In the evening; 

• Start by mixing a leaven from your starter by combining 90g each flour, water and 20g sourdough starter. This should give you approx. 200g leaven to work with in your dough the following morning.
• In a separate large bowl, mix the 1,000g whole grain flour and 750g water to fully incorporate and hydrate the flour. Cover, and let sit 6-8 hours or overnight at room temperature.

The next morning;

• Combine the 200g leaven and 20g salt with the flour/water mixture and mix until fully incorporated. Cover and let rest for 30 minutes.
• After resting, perform the first set of stretch and folds. Cover the bowl and rest for 30 more minutes, repeating this step two more times for a total of three stretch and folds.
• Allow the dough to rest another 1-1½ hours for a total of 4 hours.

Mid-Day;

• Preshape the dough by placing it on un-floured surface, splitting into two halves and shaping each half into a round. Allow to bench rest for 20 minutes.
• Meanwhile lightly oil two loaf pans.
• After resting, feel free to add a dusting of flour on your countertop for shaping. Then shape each of the two halves into a log and place seam side down in the prepared loaf pans.
• Cover and proof at room temperature another 10-20 minutes.
• Then place both loaves in the fridge for an overnight cold ferment.

The following morning;

• Preheat oven to 450°F with two Challenger Breadpans or Cast Iron Dutch Ovens inside.
• Once oven temperature is reached, remove both loaf pans from the fridge and remove their coverings, scoring 2-3 cuts in the top of each loaf.
• Place your loaf pans inside your Challenger Breadpans or Dutch Ovens, and toss 2-3 ice cubes into the bottom of each Dutch Oven. Place the lid on each Dutch Oven and let cook, covered for 20 minutes at 450°F.
• Remove the lids from Dutch Ovens and allow bread to cook another 20-25 minutes uncovered at 450°F, or until desired crust is obtained.
• Once cooked, remove the loaves from your pans and allow to cool on a wire rack for at minimum 30-45 minutes to allow flavors to fully develop.
• Thoroughly Enjoy all your hard work!!

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