Ingredients

• Levain:
• Optional: Use “The Perfect Loaf” flour in stead of the two flour ingredients below.
• Optional: 76 grams The Perfect Loaf flour
• 38 grams stoneground whole wheat flour
• 38 grams bread flour
• 76 grams water
• 38 grams ripe sourdough starter
• Main dough:
• Optional: Use “The Perfect Loaf” flour in stead of the three flour ingredients below.
• Optional: 938 grams The Perfect Loaf flour
• 773 grams bread flour
• 114 grams whole wheat flour
• 51 grams whole grain rye flour
• 653 grams water
• 18 grams fine sea salt

Directions

• 1. (8:00 a.m.)In a small container, mix the levain ingredients and keep at 74-76°F (23-24°C) for 5 to 6 hours.
• 2. (12:00 p.m) In a medium mixing bowl, mix the flour and 603 grams of water (reserve 50 grams until the next step). Cover and let rest for 1 hour.
• 3. (1:00 p.m.)To the mixing bowl holding your dough, add the salt, ripe levain (from step 1), and reserved 50 grams water. Mix by hand or with a dough whisk until incorporated. Transfer your dough to a bulk fermentation container and cover.
• 4. (1:10 p.m. to 5:10 p.m.)Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. Use a bakers couche to loosely cover the container. After the last stretch unfold, complete the bulk fermentation and allow 2 1/2 hours before shaping. This time will depend on the ambient temperature so check every hour.
• 5. (5:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 25 minutes, uncovered.
• 6. (5:35 p.m.)Shape the dough into a round (boule) or oval (batard)—place in proofing baskets.
• 7. (5:40 p.m. to 9:30 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Let the dough sit out on the counter for 20 minutes. Then, place both baskets into the refrigerator and proof overnight.
• 8. (Preheat oven at 8:30 a.m., bake at 9:30 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). When the oven is preheated, remove your dough from the fridge, score it, and transfer to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 1 to 2 hours on a wire rack before slicing.

Notes

• Tools:
• KitchenAid KQ909 Dual Platform Digital Kitchen and Food Scale, MAX CAPACITY: platform 1: 11lb x 0. 1oz and 5000g x 1g platform 2: 16oz x 0. 001oz and 500g x 0. 01g.Durable
• https://a.co/d/jawQdzw
• Stainless Steel Mixing Bowls (Set of 5), Non Slip Black Silicone Bottom Nesting Storage Bowls, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 - 2.5-3.5 - 7QT (Black)
• https://a.co/d/2HYm79U
• Banneton Proofing Basket Set of 2, 10 Inch Round & Oval Cane Bread Proofing Baskets with Sourdough Bread Baking Supplies
• https://a.co/d/dp9Gvav
• 40 Oz Sourdough Starter Kit 2 Pack– Extra Thermometer Strips and Breathable Covers Included in Sourdough Starter Jar – A Perfect Sourdough Bread Starter Kit for Beginners to Expert
• https://a.co/d/eNqrpXR
• Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, 22 Sheets (Pack of 1)
• https://a.co/d/1Nh8cPk
• Challenger Bread Pan - Made in the USA - Cast Iron Loaf Pan with Lid for Homemade Breadmaking Sealed Bread Cloche Inverted Dutch Oven Set for Baking
• https://a.co/d/cUuy5vM
• Ingredients:
• The Perfect Loaf flour
• https://haydenflourmills.com/products/retail-the-perfect-loaf-flour
• Red Mill - 100% Stone Ground Whole Wheat Flour, 5lbs (2)
• https://a.co/d/e5fR3MZ
• Bob's Red Mill Artisan Bread Flour, 5-pound
• https://a.co/d/a3WT16U
• Bob's Red Mill Whole Wheat Flour, 5 Pound (1)
• https://a.co/d/1dz97x7
• Bob's Red Mill Organic Dark Rye Flour, 22-ounce (Pack of 4)
• https://a.co/d/dhvnULC
• Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack)
• https://a.co/d/8Inlpgg
• Bob's Red Mill Organic White Rice Flour, 24 Oz (For dusting the top)
• https://a.co/d/j74dxuo
• Bob's Red Mill Unprocessed Miller's Wheat Bran, 8 Ounce (For dusting the bottom)
• https://a.co/d/8nYIe0Z

Photos