20% freshly milled sourdough

Directions

1. 1

   Let the water & both flours autolyse for 1 hour before adding in the salt & levain.

2. 2

   Bulk ferment the dough for 7 hours, performing one set of coil folds every hour of the bulk ferment.

3. 3

   Shape the dough & cold proof/ferment it for 15 hours before baking it in a preheated Dutch Oven at 450°F for 30 minutes with the lid on and 10 minutes with the lid off.