Ingredientes:
150 G of Sourdough Starter
350 G of Water
450 G of Bread Flour
50 G of Whole Wheat Flour
20 G of Olive Oil
30 G of Honey
15 G of Salt
Directions :
Mix Sourdough Starter with water until you get that milky consistency.
Add Bread Flour, WW Flour, Olive oil, Honey, and Salt and mix until kinda smooth.
Cover and let it rest for 30 minutes before you start your 4 sets of stretch and folds every 30 minutes,
Let it rise until double, time will depend a lot on humidity and temperature. I live in Texas and keep my house at 75 during the summer and it takes about 5 hours, in the winter we keep it at 72 and it takes about 7 hours. So just keep an eye on it.
Once it doubles, it should be bubbly and giggley, dump it in a lightly floured surface so you can shape it and then transfer it to a banneton to cold ferment (for me usually overnight) in the fridge.
Cold ferment for at least 4 -5 hours
Preheat your oven to 475 F
Place the dough on a parchment paper lined loaf tin and spray some water on it and score it, cover it with another loaf tin.
Bake for 50 minutes covered and 5 minutes uncovered,
Let it cool, slice and enjoy!
