Makes 2 large loaves
- 800g Better Basics organic bread flour
- 200g Better Basics organic whole grain wheat flour
- 760g warm water (plus 20g to be added with salt)
- 200g ripe starter
- 20g salt
Mix the ripe starter into the warm water until dispersed. Then mix in the flours with a spatula or by hand until thoroughly combined. Cover and autolyse for 45min-1 hour.
To mix, add the salt and 20g water to the dough and massage in with your hands. Then perform several stretch and folds to fully incorporate or slap and fold the dough until it develops a smooth surface. Return it to the bowl and cover.
Throughout the bulk fermentation perform 3-4 stretch and folds OR coil folds every 30-45 minutes. Let it rest for 1.5-2 hours to finish the bulk ferment.
On a clean and lightly floured work surface, gently scrape your dough out of the bowl. Divide the dough into two equal pieces with a bench scraper and shape them into round balls (not too tight!). Leave them uncovered to bench rest for about 15 minutes.
Final shape as you wish for either a batard or boule shape, and place into proofing baskets (optional: stitch them to tighten the shape), before placing them in the fridge to proof for ideally 16-18 hours.
Score and bake the cold dough in a Dutch oven preheated to 475F * for 25 min with the lid on, then remove the lid and turn down to 450F, bake for 20 min more. Remove and place on a wire rack to cool for an hour before slicing. *preheat from cold with the Dutch oven inside the oven for at least 45min before baking.
Photo Credit: @handful.of.flour