High protein sourdough

Updated at: Wed, 16 Aug 2023 15:04:36 GMT

Step 1

Weigh out flours and water into a large mixing bowl. Using a hook, mix the dough until it pulls off walls.

Step 2

Clove and let rest for 1 hour to fully saturate the flours.

Step 3

After 1 hour, add the salt and starter to the bowl and mix until pulling off walls again. You may have to stop the mixed and move the dough around.

Step 4

Put the dough in a large bowl with a lid. Stretch and fold the dough every 15 minutes. Each pull session you will need to turn the bowl 90 degrees so you will have 4 pull and folds every 15min.

Step 5

After last pull. Went the dough rest, covered for 3 hours. It won’t rise too much.

Step 6

After 3 hours, place the dough on a lightly floured surface. Shape the dough into a tight ball by pulling bottom towards the opposite top. Cover and rest for 1 hour.

Step 7

Final shaping, flip the dough over and fold like and envelop.

Step 8

Place dough seam side down in the prepared baton basket.

Step 9

Put the basket with the dough in an airtight container. Place in fridge over night. Next morning put your cast iron Dutch over in the oven to 500 degrees. Wait 10 minutes after oven gets to temperature to ensure Dutch oven is heated all the way through.

Step 10

Get dough from the fridge. Take Dutch oven out, sprinkle some corn meal on the bottom.

Step 11

Take the dough and slice the top with a very sharp knife.

Step 12

Transfer dough to Dutch oven, put lid back on and bake for 35 minutes. Remove lid, if you want it a little darker, cook it a few more minutes without the lid. Wait AT LEAST 1 hour before cutting.

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