Levain:
90g unbleached all purpose flour
OR
45g unbleached all purpose flour
45 g stone ground whole wheat flour
Then Add
45g mature starter
90g filtered water at room temperature
Mix this all together and let it sit on your counter-top, covered, until it has roughly doubled in size. Depending on the temperature of your kitchen, you could place this in your oven with the light on (DO NOT TURN ON THE OVEN!) to keep this at a consistent temperature.
Dough:
950g unbleaced all purpose flour
OR
275g unbleached bread flour
500g unbleached all purpose flour
175g stone ground whole wheat
660g filtered water @ 90-95 degrees F
180g mature levain (just use all of your levain splinter that you made seperately)
18g fine sea salt
Sample Schedule:
9am Start Levain
2:25 P.M. Begin Autolyse
3:00 P.M. Mix your dough
3:15 Bulk fermentation begins, peforming 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minuters after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation.
7:00P.M. Preshape your loaves.
7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours.
(the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour.
10:00 A.M. Optionally score, and bake your loaves. Cool them on wire racks.
