Whole Wheat Sourdough Bread

The night before baking, around 6:00 PM

1. In a large bowl, dissolve the levain in water. Add both flours, salt, and mix the ingredients together. Cover and let rest for 30 minutees to an hour.

Around 6:30 - 7:00 PM

1. Perform the first set of stretching and folding.

Around 7:30 - 8:00 PM

1. Perform an additional set of stretches and folds. Cover and let rest.

Around 8:30 - 9:00 PM

1. Perform the final set of stretches and folds. Cover and let rest.

Around 10:30 PM - 11:00 PM

1. Depending on your ambient temperature, the dough should double in size by this time. If not let it ferment until it does. If the room is too cold, place the bowl in the oven with the light on. When it does, divide the dough into two equal pieces. Shape into balls and place, seam side down, in proofing baskets. Cover and keep in a cool room (about 55F-60F) overnight. You may also refrigerate the dough but make sure the fridge does not run too cold.

The next day, around 7:00 AM

1. If the dough was refrigerated, take it out of the fridge and let sit at room temperature for 2 hours or even longer, until you see some increase in the volume from the last night and the dough passes the 'finger poke' test. Meanwhile, preheat the oven to 500F.
2. When ready to bake, prepare two pieces of parchment paper, turn the dough over on the parchment sheets, score and load in the oven.
3. Drop the temperature to 485F and bake with steam for 20 minutes. If baking in a cloche or a cast iron combo cooker, there is no need to worry about the steam. Next, bake without steam at 450F for 30 minutes.
4. Remove bread from the oven. Cool on a cooling rack for an hour before slicing.