Levain

25 g 50% Mature Starter

50 g 100% Whole Wheat Baker's Flour

50 g 100% Water (21°C)

Dough Formula

200 g 50% Whole Wheat Baker's Flour

200g 50% White Baker's Flour

370 g 93% Water - reserve 50 g for later incorporation

80 g 20% Levain

8.8 g 2.2% Fine Salt

The night before

Mix all the ingredients together to make a Levain. Tie a rubber band around the container to mark the level of the Levain to monitor the activity of the natural yeast.

I left the Levain at room temperature overnight sitting for 9 hours. It was a cold day and the kitchen temperature was sitting at 19°C with 40% relative humidity.

Note: If your kitchen ambient is slightly hotter, you may need to place the Levain at room temperature for a few hours to activate, then store in the fridge sitting at 4°C for a slow maturing process. Leave the Levain out from the fridge to bring it back to room temperature before using.

One hour before Levain is ready

Mix the flour and water (reserving 50 g for incorporating later) until there are no longer lumps of dry flour. Cover and leave to autolyze for 1 hour.

The dough will look slightly tacky and rough at this point.

1 hour later

Spread the mature Levain on top of the dough, rub the Levain into the dough while gradually incorporating half of the reserved water.

This process took me around 8 minutes. I stopped adding water once the dough starts to get slightly on the soft side and slacks.

Cover to let it rest for 30 minutes before adding in the salt and the remaining reserved water.

"Slap and fold"

Sprinkle the salt on the dough and pinch to incorporate.

Transfer the dough on to the work bench and perform the "slap and fold" technique until the dough is no long sloppy and slack and the surface is smooth. (this process took me a total of 13 minutes)

Transfer the dough on to a lightly oiled bowl.

Cover and let it rest for 30 minutes.

30 minutes later

Do the first coil fold on four sides and repeat one more time.

Cover and rest for 30 minutes.

30 minutes later

Do the second Coil for on four sides and repeat one more time.

Cover and rest for 30 minutes.

30 minutes later

Do the third coil fold on four sides and repeat one more time.

Cover and rest for 30 minutes.

30 minutes later

Do the fourth and final Coil Fold on four sides and repeat one more time.

Cover and rest for 1 hour to bulk proof.

1 hour later

Shape the loaf to create some tighten, cover and final proof for 2 hours or until it rises to 50% its original size.

One hour before baking, preheat the oven with the cast iron pot with lid to 220°C.

Remove the sourdough from the fridge, lightly dust the base. Place a piece of parchment paper over the base and place a board on top. Gently flip the banneton over to release the loaf.

Dust the top with some baker's flour then score.

Remove the hot cast iron pot from the over, place the sourdough into the pot, then spray some water over the loaf with the lid held close by to trap the steam.

Close the lid then bake for 20 minutes.

Remove the lid and keep baking, turning the oven temperature down to 200°C, for another 45 minutes or until it reaches the desired crust color.

Loaf was great with a super soft and moist interior. Could have a better and more big open crumb in my opinion. Overall, I am happy with this loaf and started engulfing it as soon as it was ready!

I will most likely go back to lower hydration loaf on my next loaf and work on my skills in creating more strength.