This is a very wet dough. The first time making this bread may be a little confusing, but it is not very difficult. Be sure the sourdough starter has been fed and is “very happy” or this bread will not rise properly.
The stretch and fold described will help strength the gluten, adding air without kneading the dough. You do not need to be exact with the times between stretch and folds, but you do want the dough to rest at least 20 minutes. Do not over stretch and fold, four times total is good.
- 400 g unbleached flour
- 600 g white whole wheat flour
- 220 g Sourdough starter fed and "very happy"
- 780 g Water Divided (680g & 100g)
- 20 g Himalayan salt
- Stir flours to combine in large bowl.
- Mix 680 g of the water with the prepared starter.
- Combine with flour using a wooden spoon or hands.
- Do not knead.
- Let sit for 30 minutes.
- Combine salt with remaining water and add to dough using hands to combine.
- Let rest 20-30 minutes.
- With lightly wet fingertips, grab a portion of the dough and stretch it upward.
- Fold the dough over toward the center of the bowl.
- Repeat on three sides (stretch and fold) and then let rest 20-30 minutes.
- Repeat twice more, letting dough rest 20-30 minutes each time.
- Place dough in greased bowl and let rise slowly 4 hours on the counter or overnight (in the fridge*).
- Lightly dust parchment paper with flour.
- With wet hands, carefully remove dough to parchment paper.
- Divide dough in half and gently shape into 2 balls and let rest while oven is heating.
- Place empty dutch oven with lid in the oven and preheat to 445 degrees F.
- Score the dough and, with parchment paper as liner, move dough into dutch oven. Cover.
- Bake for 30 minutes.
- Remove the lid and bake for a further 8-10 minutes, or until the internal temperature is at least 185 degrees.
- Cool on a wire rack.
If desired, use 420 g unbleached flour, 50 g white whole wheat flour and 30 rye flour.
To feed an inactive starter, combine 1 part starter to 2 parts water and 2 parts flour. I usually feed mine with all rye, but can feed with whole wheat or unbleached flour. Let sit out until doubled and very bubbly.
*If desired to save dough overnight, preshape dough and let rest 20 minutes. Place on floured parchment paper in bowl or in a floured banneton basket. Let sit on counter for 30 - 90 minutes and the place in fridge to proof overnight lightly covered with plastic wrap. The next morning, pull dough from fridge, and proceed by heating casserole in oven. Continue as directed.