Place the flours, water, salt, and 400 g of sourdough starter in the stand mixer bowl.
3514 kcal
141 g
651 g
42 g
282% RI
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Knead for 4 minutes at the lowest speed.
4 minContinue kneading for 6 minutes at speed 3.
6 minCover the bowl with a kitchen towel and let rise for 5 hours at room temperature.
300 minPlace the dough on the work surface with wet hands and fold it over onto itself.
Flour a kitchen towel placed in a proofing basket, put the dough in it, and let rest for at least 30 minutes.
30 minPreheat the oven to 240 °C with the Dutch oven inside for about 15 minutes.
15 minImmediately place the dough in the hot Dutch oven, score it, and bake for 45 minutes.
45 minRemove the bread and let it cool for at least 1 hour on a wire rack before slicing.
60 minMix the flour and water in a jar.
Cover the jar and let it ferment at room temperature for 3 days, adding flour and water each day.
4320 min250% RI
0% RI
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424% RI
446% RI
250% RI
96% RI
315% RI
412% RI
279% RI
358% RI
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205% RI
171% RI
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4/4 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
