Artisan Whole Grain Sourdough

• Baking & Spices

  • 85 g Rye flour
  • 13 g Salt
  • 250 g White bread flour
  • 236 g Whole wheat flour

• Prepared

  • 120 g Sourdough starter

• Liquids

  • 474 g Water

• Other

  • 170 g Rams (6 oz. or a tad over 1 3/4 cups spelt flour

Found on breadtopia.com

Description

Ingredients

• 200 grams (7 oz. or 7/8 cup) water
• 120g (4 oz. or 1/2 cup) sourdough starter
• 236 grams (8 1/3 oz or 2 cups) whole wheat flour
• 274 grams (9 2/3 oz. or ~1 1/4 cup) water
• 85 grams (3 oz. or 7/8 cup) rye flour
• 250 grams (8 3/4 oz or 2 cups) white bread flour
• 170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
• 13 grams (scant tbs.) salt

Directions

• Mix all ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
• Add day 2 to day 1 ingredients
• Knead, place in plastic covered bowl and refrigerate for 24 hours.
• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
• Bake at 485F for 40-45 minutes.