• prep: 24 hr
• cook: 1 hr
• total: 25 hr

servings:

Directions: 1. Mix WW flour, AP flour, water & starter. Stir with wooden spoon till all flour is incorporated. Cover bowl with plastic wrap and let rest at room temp for 20 min. 2. Sprinkle salt over dough & knead gently in bowl or very lightly floured counter until incorporated. Lightly oil a clean bowl, put dough in & cover with plastic. Let rest for 30 min. 3. Fold dough over itself by gently lifting & folding edge of dough toward center. Turn bowl 45 degrees; fold again. Continue for a total of 8 folds. This is the first set. Cover with plastic & let rise for 30 min. 4. Repeat folding & rising every 30 min., 3 more times. (sets 2,3 and 4). 5. After fourth set of folds, transfer dough to lightly floured counter. Gently press dough into 8-inch disk, then fold edges toward middle to form round. Cover loosely with plastic & let rest for 15 min. 6. Dust liner of proofing basket (or towel in colander) liberally with flour. Repeat pressing & folding of dough to form round. (On unfloured counter, cup your hands around dough, moving in small circular motions to form a smooth, even ball. (If dough sticks to your hands, lightly dust your fingers with flour.) 7. Place dough seam side up in floured lined banetton floured towel. Cover loosely with a floured towel. Place in large plastic garbage bag & tie to fully enclose. Let rest at room temperature for 1 hour, then refrigerate for 12 - 24 hrs. 8. Turn on oven light & place wrapped proofing basket inside. Close oven door & let dough rise until doubled in size & does not readily spring back when poked with your finger, 2 to 3 hrs. 9. Remove bag & towel. Place veg oil sprayed sheet of parchment on top of banetton. Invert onto counter. With razor blade, make 1/2" deep slashes on surface or loaf. 10. Lift parchment & set loaf into Dutch oven. Put into cold oven and turn on to 425. Bake for 30 min. from the time oven is turned on. Remove lid & bake 20-30 min. more (210 dgrees)

• 1 cup whole-wheat flour
• 2 cups all-purpose flour
• 1 1/4 cups water
• 1 cup sourdough starter
• 1 3/4 teaspoons salt

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