Sourdough bread

Ingredients

• 100g starter
• 320g water
• 15g salt
• 400g bread flour
• 50g whole wheat flour

Recipe

1. Start with starter. Dissolve salt in water. Add flours and mix until flour is hydrated. Stretch and fold every 30 minutes for the first 1.5 hours (3 rounds in total; could do more).
2. Bulk ferment at room temp for ~12 hours or overnight.
3. Preshape and let rest for 15 minutes. Final shape into banneton.
4. Cold ferment for 12 hours or overnight.
5. Preheat oven with bakeware in it at 500F for at least 20 minutes. Score loaf. Reduce heat to 450F. Bake covered with a little bit of water or ice for 30 minutes.
6. Remove lid and bake uncovered for another 30-35 minutes or until deep brown.