Sourdough
Ingredients
125 g active starter
363 g room temperature water
12.5 g salt
100 g rye flour
400 g all purpose or bread flour
Steps
Combine starter and water by hand in a large bowl. Add flour and salt, mixing until a rough dough forms. Let sit for 1 hour.
Perform the first stretch and fold, gently stretching the dough over top itself. Repeat every 30 minutes for a total of 4 stretch and folds. Let sit for 4 to 6 hours to bulk ferment. The dough should be bubbly and double in size. This may take up to 12 hours in the colder months.
Complete the first shape. Place dough on a floured surface and stretching dough over top itself, form into round ball. Flip seam side down. Let rest for 20 minutes.
Complete the second shape. Stretch dough into rectangle and perform letter fold. Stich dough together down the middle then roll into tight ball. Place seam side down in floured baneton. Put baneton in the fridge to proof for at least 2 hours and up to 48 hours. The longer the dough sits in the fridge, the more sour the bread will be.
Preheat oven to 500°F. While oven is preheating place your dutch oven inside to bring it up to temperature for at least 30 minutes. Remove dough from baneton and onto parchment paper, score, and bake for 30 minutes. Bake at 425°F for 10 more minutes.
