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Ingredients
- 8 grams cold sourdough starter
- 332 grams water
- 92 grams whole wheat flour
- 8 grams salt
- 276 grams King Artur AP Flour
Ingredients
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Instructions
- In a large bowl, weigh 8 grams of cold starter. Add water and stir to combine. Add whole wheat flour and stir to combine. Add salt and stir to combine. Add remaining flour and stir until a shaggy ball of sticky dough forms. Cover bowl and set aside at room temperature for 24 hours.
- Using a plastic dough scraper, scrape the dough from sides of ball and fold onto the middle. Prepare a 2 quart baking dish by spraying with oil. Tip bowl and pour dough into baking dish. Spray top of dough with oil, and allow to rise until almost doubled.
- Preheat oven and baking stone to 475F for one hour. Lower temperature of oven to 450 and place baking dish directly on baking stone and bake for about 40 minutes, or until you get the color of crust you desire. Turn oven off and crack the door open. Allow bread to sit in oven for another 10 minutes.
- Remove bread from oven and allow to cool completely on a wire rack before slicing.
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