Dave's Recipes

• 300 g sourdough starter (50% hydration)
• 900 g water
• 1.05 kg all-purpose flour
• 150 g whole wheat flour
• 24 g kosher salt

• 300 g sourdough starter (50% hydration)
• 900 g water
• 1.05 kg all-purpose flour
• 150 g whole wheat flour
• 24 g kosher salt

Mix together in a large mixing bowl

Transfer to a container for fermentation, preferably a container that allows you to easily see when it has doubled in size. Every 30 minutes, with damp hands, fold from the four corners into the middle.

Transfer to a container for fermentation, preferably a container that allows you to easily see when it has doubled in size. Every 30 minutes, with damp hands, fold from the four corners into the middle.

Dump the dough onto a floured surface. Fold all four sides into the middle, flip to put the messy side on the bottom, form dough and create tension by pulling the bottom (messy side) of the dough with a scraper, do this a few times, rotating the dough ball each time. Flip over onto the nice side and let rest for 30-45 minutes.

Dump the dough onto a floured surface. Fold all four sides into the middle, flip to put the messy side on the bottom, form dough and create tension by pulling the bottom (messy side) of the dough with a scraper, do this a few times, rotating the dough ball each time. Flip over onto the nice side and let rest for 30-45 minutes.

Repeat all the steps above again, then place into a bowl or banneton sprinkled with rice flour. Sprinkle rice flour on top, then cover with a towel and put bread into the fridge for 24-48 hours, bake whenever you like.

Repeat all the steps above again, then place into a bowl or banneton sprinkled with rice flour. Sprinkle rice flour on top, then cover with a towel and put bread into the fridge for 24-48 hours, bake whenever you like.