Ingredients:
2 cups of whole wheat flour
3 cups of bread flour
3 + cups of warm to hot water
2 TBS of salt
100 g active starter
Step 1: Autolyse 3 + cups of warm to hot water with 5 cups of flour (2 cups whole wheat and 3 cups bread flour), until you get the texture you want, sticky, but not watery. Cover and let that sit until your starter is ready. (2 hrs-4hrs, preferably)
Step 2: When your starter is ready, add 100g to your dough as well as 1-2 TBS of salt and pinch it in (the salt helps the gluten)
Step 3: Cover and let it rest for 30 minutes. Do 4 stretch and folds every 30 minutes (it can be stretch and folds, coil folds, kneading, and the Rubaud method – I intermix them)
Step 4: Then cover and let it rise on the counter at about 70 degrees or in the oven with the light on (I take out the top rack so I don’t accidentally bake my dough), until 60-70 percent proofed. Then place it in the refrigerator or a cold room to finish proofing overnight.
Step 5: In the morning, take it out and shape.
*If it isn’t done proofing, allow your dough to proof in a warm place. Once proofing is complete, place it in the freezer for 30 min or until it has cooled enough to shape and carry on with this step.
Dump your dough out on a floured cutting board. This should make one to two loaves. Stretch into a rectangle. If it’s large enough for two loaves, cut it in half and shape both.
*The number of loaves is dependent on how big you like your loaves.
Step 6: After it’s shaped, let it rest for 10-30 minutes and then reshape to continue to build the tension.
Step 7: Score. Have fun with this, as long as there is one deep cut.
*Angle your lame (scoring tool) to a 45-degree angle to score.
Step 8: Turn the oven on to 425. If the dough is still cold, put it in the Dutch oven during the preheat stage and bake for 35 min.
Step 9: After 35 min at 425, turn down the oven to 400 and take the lid off of the Dutch oven for 20 min.
*For a darker crust, leave it in the oven longer, until you get to the desired color.
Step 10: Take your loaf out and cool on a cooling rack or cutting board. Let it cool completely before cutting into it.
*Coat the top of the loaf with butter for a softer crust and a rich flavor while it is still hot.
*For an open bake, line a cookie sheet with a silicone mat, move your shaped dough onto it, score, and brush milk or an egg wash over it. Put an inch of water in a metal deep dish and place it on the bottom rack. Place your cold dough on the top rack and preheat to 400 degrees. Bake for 50 min. If you want a darker crust, leave it in for longer until you get the crust you desire.
