Sourdough

255g starter

152g water 95°F

260g bread flour

37g whole wheat flour

6g sea salt

Starter and water in mixer. Add flours. Mix on slow for 5 minutes, scrape down sides and mix 10-15 more seconds. Rest 30 minutes.

Add salt, mix 5 minutes, scrape, mix 10-15 seconds. Move into bowl. Rest 30 minutes.

4-point fold, rest 30 minutes.

4-point fold, rest 1 hour.

Shape dough on counter, cover, rest 30 minutes. Dough needs to bounce back slowly from a finger poke. Could take up to an hour.

Place into rice-floured bannetons. Proof covered overnight in fridge.

Baking:

Preheat pizza stone at 400F Place on parchment, spray with water. Slash with one long up-down, and three diagonal.

Check bread at 25 minutes, through bottom of loaf, should reach 200F. Could take up to 40 minutes.

Cool on rack.