Organic Whole Wheat Sourdough

Ingredients (2 Large Loaves)

• 200 g sourdough starter

• 5 cups warm water

• 1700 g organic whole wheat flour

• 500 g special patent flour

• 30 g salt

• ¼ cup warm water (for dissolving salt)

• 4 tablespoons olive oil

Instructions

1. Mix starter and water
   In a large bowl, mix the sourdough starter with the warm water until fully dissolved.

2. Add flour
   Add the whole wheat flour and special patent flour. Mix for 3–4 minutes until a rough dough forms.
   Cover and let rest for 1 hour.

3. Add salt
   Dissolve the salt in ¼ cup warm water. Add this mixture to the dough and mix for 2–3 minutes until incorporated.

4. Bulk fermentation
   Lightly coat a large container or box with olive oil. Place the dough inside, cover with a lid, and let rest at room temperature for 4 hours.
   Perform stretch-and-folds every hour (bend the dough over itself once per hour).

5. Divide and cold ferment
   Divide the dough into 2 large portions. Place them in containers, cover, and refrigerate for 24 hours.

6. Shape
   Remove dough from the refrigerator. Shape each portion into a loaf.

7. Bake (covered)
   Preheat oven to 430°F (220°C) with a covered baking pot (Dutch oven).
   Place the loaf inside, cover, and bake for 30 minutes.

8. Bake (uncovered)
   Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown.

9. Cool
   Remove bread from the pot and let cool for at least 3 hours before slicing.