3 Day Light Whole Wheat Bread, modified from E5 Bakehouse
- 33 g starter
- 400 g white flour
- 95 g whole wheat flour
- 335 g water
- 1.5 tsp salt
- Make a levain:
- Mix starter with 30 grams of water, until it is relatively smooth.
- Add 35g white flour and 12g whole wheat flour and mix with your hands until all the dry bits are gone.
- Cover with a towel and leave at room temperature for 6 hours.
- Refresh the levain:
- Mix the levain with 90 grams of water, until it is relatively smooth.
- Add 125g white flour and 35g whole wheat flour and mix with your hands until all the dry bits are gone.
- Cover with a towel and leave in fridge for two days.
- Make a dough:
- Mix levain with 220 grams of water, until the large lumps are gone. Squishing it through your hands works well.
- Add 250g white flour and 50g whole wheat flour and mix with your hands until all the dry bits are gone.
- Cover with a towel and leave at room temperature for 20-30 minutes.
- Add salt and mix well.
- Allow to rest 30 minutes.
- Stretch and rest:
- stretch dough and fold in half; turn 1/4 turn; stretch and fold in half; repeat four times.
- rest for 30 minutes.
- Repeat rest and stretch five times.
- Final shape and rest:
- Turn dough out onto a board. Shape into a ball and turn and tuck edges under to stretch surface.
- Place upside down (seam side up) into a floured or seeded banneton, or cloth-lined bowl.
- Cover dough in banneton with a towel and allow to rest in fridge for six to 18 hours.
- Remove dough from fridge.
- Place a large dutch oven or similar cast iron pot, with its cover, into the oven and preheat to 500°.
- Remove the pot from the oven and uncover -- very carefully!!
- Take the dough from the banneton, score, and carefully place in the pot (reversing it again).
- Bake covered at 450° for 30 minutes, then uncovered for 10-15 minutes more.
- Carefully turn out onto a rack and allow to cool completely
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