Whole Grain Wheat & Rye Sourdough

How to Make

• 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.