Whole Grain Wheat & Rye Sourdough

STARTER SPONGE

Step 1

Mix sourdough starter with rye and whole wheat and water. Cover and let rise at room temperature until doubled or overnight.

DOUGH

Step 2

Mix liquids well and add dry ingredients, mixing until all dry ingredients are evenly wetted. Cover and let rest at room temperature for 20 minutes.

Step 3

Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.

Step 4

Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled.

Step 5

Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the second time.

Step 6

Let rise in 75 to 80 F area for 20 minutes. Stretch and fold the dough for the third time. If the dough is not smooth, a forth rise time of 20 minutes may be needed.

Step 7

Cover and until 1 1/2 times the original volume (60 to 90 minutes). Gently deflate and roll into a ball.

Step 8

Let the dough rise again until 1 1/2 times the original volume (should take half the rising time as before).

Step 9

Shape into desired form and place loaf on a floured cloth folded to support the sides or in proofing baskets or bowls and cover with oiled plastic. Let rise until 1 1/2 times the original volume or until a poke with a wetted finger remains indented.

Step 10

While rising, preheat the oven to 400F and add a cast iron skillet near the bottom of the oven to preheat as well.

Step 11

Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass and score the loaves with a razor blade.

Step 12

Transfer the loaves to parchment paper and place in the oven using a flat baking sheet or a peel.

Step 13

Bake for 20 minutes and rotate loaves for even cooking. Remove steam pan as well.

Step 14

Bake for 20 to 25 more minutes until 200 F internal temperature. Cool on rack.