RECIPE

The recipe below was inspired by @fullproofbaking

The recipe below makes 1 x 550 g mini loaf

Duration : 2 days

Levain

30 g Whole Wheat Bakers Flour

30 g White Baker's Flour

60 g Water

60 g Ripened Starter

Final dough

Whole Wheat Dough

100 g Whole Wheat Flour

100 g Water @ 35°C

30 g Levain

3.5 g Salt

All White Dough

150 g White Baker's Flour

130 g Water at 35 °C

30 g Levain

3.5 salt

Work Flow

Prepare Levain by adding in all the ingredients together and mix until well combined. Leave in a jar with the lid slightly loose. Tie a rubber band around the Levain of the Levain to monitor activity.

At the same time, autolyze both whole wheat dough and all white dough both in separate bowls. Add the required water for each flour and mix until a shaggy dough is formed. Cover both bowl and leave to rest until the Levain is ready.

Note: The Levain used in this recipe is 100% hydration and will take roughly around 4 to 5 hours depending on the ambient of your kitchen.

5 hours later

Add the required Levain in each dough by pinching and mixing into the doughs. Cover both doughs and rest for another 30 minutes

30 minutes after adding in the Levain

Add in the salt like you would with the Levain until there are no grainy bits of salt into both the dough. Cover and rest for an hour.

The bulk fermentation process starts the moment the salt have been incorporated into the dough

1 hour after salt are added

Spray your work surface with a small amount of water to the space that you will be stretching the dough in to. Transfer the all white sourdough on to the wet bench and very slightly stretch it out flat (not too much at this point). Now place the whole wheat dough and stretch to the similar size as the white dough and place it on top of the white dough. From the center out, stretch the dough in to a square (you do not need to stretch it out too thin, just enough for you to fold the dough on to one another).

Now perform the lamination by folding the top ends towards the center, then fold the bottom ends over to fully cover the top. Repeat the same for the other two ends on your left and right.

Lightly spray a deep dish or container with oil, then transfer the dough on to it. Cover and let it rest for 45 minutes.

Perform the first coil fold by first wetting your hands slightly then reaching both your palm down under to the center of the dough until the tip of your fingers meet. Gently lift the dough up. As you do this, the both ends will start to pull away from the base of the container. Let the both ends fold over onto each other. Turn the container 90° and repeat the coil fold once more for the other two opposite ends.

Cover the dough and let it rest for 45 minutes. At this point, the dough should be sitting at around 24 to 26°C.

45 minute after the First Coil Fold

Repeat the process like you would for the First Coil Fold.

Cover the dough and let it rest for another 45 minutes.

45 minutes after the Second Coil Fold

Repeat the coil fold for the third and Final time.

This time, cover the dough and let it go through the rest of the bulk fermentation for the next 2 hours.

2 hours after the last Coil Fold

Transfer the bulk fermented dough on to a floured work surface and shape the dough. Straightway, place the dough into a proofing basket with the seam side facing out.

Dust the seam sides with some flour. Cover the dough and leave it at room temperature for another 2 hours before placing in the fridge to retard overnight for baking in the morning the next day.

The next morning - 13 hours after shaping

An hour prior to baking, place the cast iron pot with its lid into the oven then heat the oven to 230°C.

At this point, the dough is still in its proofing basket in the fridge.

1 hour after oven pre heats

Remove the dough from the fridge and tilt it over on to a parchment paper and remove it from its proofing basket.

Dust the dough (optional) and score. Place the dough into the hot cast iron pot be careful not to burn yourself. Cover with the lid and bake in the oven for 20 minutes.

After 20 minutes, turn the heat down to 210°C, remove the lid and continue to bake for a further 40 minutes or until it reaches the desired crust color.

Once the dough are baked, remove the loaf immediately onto a wire rack to fully bake to prevent the base from sweating. Let the dough cool for a full 2 hours before cutting.

Video