I use a mix of mostly all-purpose flour mixed with Bread flour and whole wheat flour. I slightly change the ratio of types with each bake.
Example: 3 cups all-purpose, 1 cup bread flour and 1 cup whole wheat flour.
Warm Water – 660 grams (2 and ¾ cups)
Salt – 18 grams (1 Tablespoon)
Rice flour – enough to dust the bowls
Steps:
In a large mixing bowl, mix the raw flour in with the water until a well-mixed dough forms. Let sit covered for an hour before adding the mature sourdough starter. Letting the flour sit allows the dough to relax and form gluten.
After letting the dough sit for at least an hour, sprinkle the salt over the top of the dough.
Pour the sourdough starter over the salt and dough and poke and pinch it in to the dough. Fold the dough together to thoroughly combine the salt, dough, and sourdough starter.
Cover the mixture and let sit for 15 minutes.
If cold day let sit 30 minutes between each of the next steps.
Open the cover and use a wet hand to pull the dough up from each side and stretch it in to the center of the dough ball until all sides have been pulled.
Cover the mixture and let sit for 15 minutes.
Repeat the dough pulling process.
Cover the mixture and let sit for 15 minutes.
Repeat the dough pulling process.
Cover the mixture and let sit for 30 minutes.
Repeat the dough pulling process.
Cover the mixture and let sit for 30 minutes.
Repeat the dough pulling process.
Cover the mixture and let sit for 30 minutes.
Repeat the dough pulling process.
Cover the mixture and let sit for the final 30 minutes.
The dough should now have some bubbles formed, carefully pour it out on to an unfloured, non-oiled surface. You can use a scraper to gently release the dough from the sides of the bowl.
Take some flour and create a line down the center of the dough mass to approximately split in to two separate dough masses.
Use a bench scraper to twist the under-side of the dough slightly in to tighter dough masses. (Without video this is difficult to explain). Repeat for each of the 2 dough balls.
Let the dough sit out in the open air and rest for 15-30 minutes. This will slightly dry out the sticky surface and will relax the dough.
Dust the top side of the dough with all-purpose flour. Flip the dough over so the flour side is down. The exposed part should still be wet and sticky. Pull each of the four side up and to the center and put the wet sides of the dough together. This happens in 4 parts and is easier to see in videos. When complete all exposed parts of flour should have a slight dusting, and all wet sticky parts of dough should have been folded-in on each other.
Flip the dough over so that the seams that were just created are down toward the work surface.
Use the Bench scraper or your hands to again pull and twist the bottom of the dough to a tighter seam, pulling the dough in to a tight ball.
Dust a bowl or banneton with rice flour.
Flip the dough top side down in to a bowl and cover it. If airtight, you can place in the fridge. If not, cover with plastic wrap or a zip lock so the dough does not dry out, then place them in the fridge.
Repeat for the second dough mass.
Leave both in fridge overnight to slowly ferment and develop flavor.
After about 13 hours in the fridge, preheat the oven. Place the dutch-oven in the oven with its lid and preheat to 500 degrees for an hour. You want the dutch-oven thoroughly hot when the bread in placed in it.
Once pre-heated, take the dough from the fridge and flip it out of the bowl on to a floured surface. At this time, you can score the dough up to ¼ inch deep in whatever pattern you wish.
Sprinkle a little flour in to the bottom of the dutch-oven and place the dough in. Put the lid on and place in to the oven.
Bake at 500 for 20 minutes.
After 20 minutes remove lid, and lower temperature to 475 for an additional 25-30 minutes.
In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the mixture of flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake:
Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
Place a roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.
