- 100g mature sourdough starter
- 65g bread flour
- 65 water
- 500g bread flour
- 15g whole wheat flour
- 400g warm water (95 degrees F)
- 14g salt (2 tsp)
- 1/4 tsp dry active yeast
- 2 tablespoons olive oil
- Make the sourdough starter. Let it sit for 4-12 hours.
- Mix together the sourdough starter with the water, salt, and yeast.
- Then mix in the flour until you have a smooth-ish mass. Let sit for 5 minutes.
- Drizzle the olive oil over the dough and kneed the oil into the dough for about 2 minutes.
- In the bowl or on a lightly oiled surface, use the Peter Reinhart stretch-and-fold technique: do 2 stretch and folds, wait ten minutes and repeat, wait ten minutes and repeat, and wait ten minutes and repeat.
- Cover the dough with plastic wrap (or similar) and place it in the refrigerator overnight.
- Take the dough out and place it at room temperature (70-75 degrees) for 2 hours (about 4.5 hours before baking)
- After the two hours, turn the dough out onto a floured surface. Gently make the dough into a rectangle and fold it in half.
- Cut that in half and separate the two pieces of dough.
- Fold each of the two pieces and fold the dough in thirds like a letter. Turn the dough seem side down onto a piece of floured parchment paper.
- Let the dough rise for 2.5 hours. If the dough pieces seem to small to you, after one hour gently stretch the dough into slightly larger rectangles.
- 30 minutes before baking, heat the oven and your steaming mechanism of choice to 500 degrees.
- When ready to bake, slide the dough, parchment and all, into the oven and bake under steam for 15 minutes.
- Turn the dough around and bake for another 10-12 minutes, or until the bread is 210 degrees F. It should feel hard on top and be extremely light weight.