Simple Sourdough with Hard White Wheat

Simple Sourdough - Hard White Wheat

Ingredients (1 boule)

• 500 g (4 cups) hard white wheat flour

• 100 g (½ cup) active sourdough starter (100% hydration)

• 350 g (1 ½z cups) water

• 10 g (1 ½ tsp) salt

Instructions

1. Mix: In a large bowl, mix flour and 320 g (1 ™ cups) of water until no dry flour remains. Rest 45 minutes (autolyse).

Add Starter & Salt: Mix in starter thoroughly. After 30 minutes, add salt and the remaining 30 g ( sp) water. Mix wel

1. Bulk Fermentation: Let dough ferment 4-6 hours at room temp (ideally 75°F), doing stretch-and-folds every 30 minutes for the first 2 hours. Bulk is complete when dough is airy, smooth, and risen ~40%.

2. Shape: Turn dough onto a lightly floured surface. Pre-shape into a round, rest 20-30 minutes, then shape into final boule. Place in a floured banneton.

3. Proof: Cover and proof 2-3 hours at room temp, or refrigerate overnight (12-18 hrs).

4. Bake: Preheat oven with Dutch oven inside to 475°F (245°C). Score loaf, place in Dutch oven, cover and bake 20 minutes. Remove lid and bake 20-25 more minutes until golden brown. Cool fully before slicing!