Sourdough Bread

Ingredients

• 454g ripe sourdough starter
• 602g all-purpose flour
• 85g dark rye flour
• 397g room-temperature water
• 22g sea salt
• white rice flour (for dusting)

Directions

Day 1 (prep)

1. Combine the starter, flours, and water in a large bowl and mix until dough is cohesive and no dry patches of flour remain.
2. Cover the dough and let rest 20 minutes.
3. After the rest, add the salt and knead the dough until it’s smooth and supple (around 10 minutes).
4. Place the dough back in the bowl, cover, and let rise 1 hour.
5. Turn the dough out onto a floured surface and, using a bowl scraper, fold like a business letter. Turn the dough 90 degrees, flatten, and repeat the letter fold.
6. Place the dough back in the bowl, cover, and let rise 1 more hour.
7. Turn the dough out onto a floured surface and divide it in half. Shape into two rounds.
8. Cover the rounds, and let rest for 20 minutes.
9. After the rest, shape the loaves and place seam side up into a brotform dusted with white rice flour. Dust the top of the loaf as well.
10. Cover and place in refrigerator for 36 hours (or at least 24 hours).

Day 2 (bake)

1. Place one rack at bottom of oven with a baking stone. Place another rack a space or two above it, and place a dutch oven. Preheat oven to 450°F for 1 hour.
2. At the end of the hour, taking one loaf from the fridge and place onto a sheet of parchment paper. Brush off excess flour and slash with a lame or sharp knife.
3. Place the loaf into the dutch oven, cover, and place into the oven for 20 minutes.
4. Remove the top of the dutch oven and bake for another 20-25 minutes.
5. Remove the loaf and place on a cooling rack on top of the oven.
6. Repeat bake with other loaf.
7. Let loafs cool before storing.