Sourdough

Ingredients

  • 100 grams Starter
  • 300 grams water (dechlorinated)
  • 400 grams whole wheat flour
  • 9 grams salt

Equipment

  • scale
  • bowl
  • sourdough starter

Directions

  1. mix until incorporated in a large bowl
  2. every half hour for 2 hours stretch and fold the dough ball four times
  3. let bread sit for a few hours
  4. place bread on parchment paper in a roundish loaf
  5. place parchment paper with bread in a covered bowl in the refrigerator until next morning
  6. place large tray of water on oven bottom rack to keep bread moist
  7. preheat oven to 425
  8. take parchment paper with bread out of bowl and place on pan
  9. mold bread sides into vaguely round shape
  10. score bread with fun patterns
  11. place pan in the oven
  12. Bake for 40 minutes

Notes

  • can double or triple the ingredients for a bigger loaf (Recommend making a quadruple loaf)
  • can cut up into thin slices and freeze for up to a month and toast slices as needed
  • can add thinly sliced Mezzetta sliced greek kalamata olives for extra flavor