Small Whole Wheat Sourdough Squares

Ingredients

• 100 g sourdough starter

• 2½ cups warm water

• 850 g organic whole wheat flour

• 250 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 combined.

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 to the dough and mix for 2–3 minutes until incorporated.

4. Bulk fermentation
   Lightly oil a container with the olive oil. Place the dough inside, cover, and let rest at room temperature for 4 hours.
   Perform stretch-and-folds every hour (4 total).

5. Cold ferment
   After 4 hours, place the covered dough in the refrigerator for 24 hours.

6. Cut into squares
   Remove the dough from the fridge and immediately flip it onto a work surface.
   Cut into 9 equal squares.

7. Bake
   Preheat oven to 430°F (220°C).
   Place squares on a lined baking sheet and bake for 35 minutes, until lightly golden.

8. Cool
   Remove from oven and let cool completely before serving.