Veronique's best sourdough bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Day 1 - 8 am: Make the levain with: 20 g active starter 20 g whole wheat flour 20 g bread flour 40 g water.

Step 2

Place a loose lid on top. Place in a warm spot and let it raise until doubled in volume (about 2 to 4 hours)

Step 3

With the rest of the starter, make a new starter mix (total 100 g): 30 g old starter 30 g water 15 g dark rye flour iron whole wheat 15 g bread flour Keep in a warm place until doubled with a loose lid on top. Then secure the lid and refrigerate.

Step 4

12 pm: When the levain is ready, place it in a large bowl. Add: 350 g water 450 white bread flour 50 g whole wheat flour. Mix until dough is sticky and no more traces of dry flour.

Step 5

Place a plastic bag around the bowl and rest 30 to 40 minutes.

Step 6

12:45 pm. Add: 10 g fine sea salt 25 g warm water. Mix until the dough comes back together. Place back in the plastic bag.

Step 7

Every 30 minutes, fold the dough from every side, rotating a quarter turn between each fold. Do this for 3 hours total. The dough should be soft and increased 20 to 30% in volume. If not continue folding for another hour.

Step 8

Flour the counter top and pour the dough out of the bowl using a scraper. Shape it into a rough ball. Let it rest 30 minutes.

Step 9

After 30 minutes, dust the top with whole wheat flour. Flip it over and shape into a boule or batard.

Step 10

Dust banneton generously with a mix of whole wheat and rice flour. Place the boule or batard in the banneton seam side up. Cover with the plastic bag and refrigerate overnight.

Step 11

Day 2: 8 am - take out of the fridge and bring back to room temperature

Step 12

Place a pizza stone in the oven and the dutch oven and preheat at 500 deg F for 30 minutes.

Step 13

Prepare a square piece of parchment paper, place it on a pizza peel. Flip the boule onto it. Score as desired.

Step 14

Place immediately into the hot dutch oven. Cover and place in the oven. Reduce temperature to 450F and bake 20 minutes.

Step 15

Remove lid and bake another 20 minutes.

Step 16

Transfer to a wire rack and cool 2 hours before slicing.