Whole Wheat Sourdough

Ingredients:

150g active start

350g warm water

12g salt

225g white bread flour

225g whole wheat flour

*I use Lehi Mills Bread flour and King Arthur Whole Wheat flour

Method:

Combine the active start and warm water in a bowl. Whisk until dissolved. Add the salt and whisk again. Add both flours and mix using a danish whisk until all of the flour has been absorbed by the water. Knead with your hands for a minute or two until the dough is mostly smooth. Scrape down the edges using a bowl scraper. Cover with a shower cap and rest for 30 minutes. Do one coil fold by getting your hands wet and lifting the dough from the center in both directions until all of the dough has coiled around itself. There are videos of this on my Instagram page. Cover the dough and let it rest for 30 minutes. Do three more folds, resting for 30 minutes in between each. After the last fold cover the dough and let it rest until it has doubled in size. This can take anywhere from 30 minutes to 3 hours depending on how active your start is and how warm your kitchen is.

After the dough has doubled, dumped the dough onto a floured countertop and shaped into a ball, seam side down. Let the dough rest on the counter for 15 to 20 minutes uncovered. Flip the dough over, and shape, one more time into an oval shape or a round shape depending on your banneton style. There are videos of how I do this on my Instagram as well. Place the dough in your lined banneton seam side up and cover with the shower cap. Place in the fridge for about 12 hours.

Preheat the oven with a bread cloche or Dutch oven inside to 450 degrees. Once heated, dump the dough gently onto a piece of parchment dusted with a little corn meal. Score and bake for 30 minutes lid on and 8-10 minutes lid off. Cool completely before slicing.