Wing-It Bread

재료

Levain

465g sourdough starter/discard (75% hydrated)

30g whole wheat flour

30g all-purpose flour

25g sugar

157g water

Dry Ingredients

581g bread flour

20g salt

Wet Ingredients

552g water

방향

1. Mix levain ingredients together and leave covered in warm area for 4-5 hours

2. One hour before levain is finished, mix remaining flour with 452g of water until it had just come together. Place in same warm place as levain.

3. When time had elapsed, combine levain with water/flour mixture. Utilize stand mixer with dough hook and a spatula to combine until smooth and catches some air. Add salt and some of reserved 100g of water if it seems dry. This is a wet dough.

4. Place back in warm place for another hour.

5. Complete 5-6 stretch and folds every half an hour, returning dough back to warm place each time.

6. After folding is completed, dough can be turned out onto the counter and divided into two pieces. With bench scraper do best to form into boule (dough is very wet so taut boule is difficult)

7. Place dough into loaf pan and place inside plastic back to cold ferment into the fridge.

8. Preheat oven at 500 for 1 hour. Baked 45 mins total.