Wheat sourdough bread

Ingredients for 1 servings:

• 20 g wheat starter
• 20 g wheat flour type 550
• 20 g whole wheat flour
• 40 g water, lukewarm, max. 40°C
• 400 g wheat flour type 550
• 100 g whole wheat flour
• 350 g water, lukewarm, max. 40°C
• 11 g salt
• Flour for working

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 21 hours 45 minutes

To make the sourdough, first mix the starter, both flours, and water thoroughly. Cover and let stand for 4-6 hours at 25-30°C, until the volume has at least doubled. The sourdough can be used for further processing when it just starts to lose volume again. Autolyse: Once the sourdough has increased in volume by about 50%, mix the remaining flour with the water until the flour is thickened. Cover and let it rise at 25-30°C until the sourdough is ready for further use. Then add the sourdough and salt to the autolyse dough and mix until everything is well combined. Cover and let it mature for about 4 hours at 25-30°C. During this time, “pull and fold” three times at 30-minute intervals – in the bowl, grab a section of the edge of the dough with wet fingers and pull it up slightly, then fold it to the opposite side. Repeat for the entire circumference of the dough. Let it rise for the remaining 2.5 hours. The dough is ready for the next step when it has increased in volume by about 50%. Turn the dough out onto an unfloured work surface and, using a dough scraper, roughly shape it into a ball. Cover and let it rest for about 20 minutes. Lightly flour the surface of the dough and turn it over using a dough scraper. Grab a piece of the edge and lightly press it into the center of the dough. Repeat for the entire circumference of the loaf, similar to the method described above. Turn the loaf over again and gently pull towards you with lightly floured hands to create tension on the surface. Repeat several times. Sprinkle some flour evenly over the loaf. Dust a proving basket, or alternatively a bowl lined with a lint-free tea towel, with flour and place the loaf in it with the seam facing up. Cover and let it rise in the refrigerator for about 10-12 hours. The dough is ready when it springs back when lightly pricked with a finger, leaving a small indentation. Heat a cast iron pot in the oven to 250°C. Alternatively, moisten a pizza stone or baking sheet, then place another sheet or ovenproof dish underneath with water and heat to create steam in the oven. Turn the loaf out onto a sheet of baking paper and score as desired with a sharp knife or razor blade. Remove the pot from the oven and carefully place the loaf inside. Bake with the lid on for 20 minutes at 250°C. Then remove the lid. If baking on a pizza stone or baking sheet, remove the moistened sheet. Finish baking the bread in 20-30 minutes at 220°C. Allow the bread to cool completely on a wire rack before slicing.