twice-mixed sourdough

the popular book

says to use wet hands instead

of well-floured ones


starter: 1/2 c wheat chef, 6 T room temperature water, 3/4 c white whole wheat flour; dough: 1.5 c white whole wheat flour, 7 T room temperature water; heaping t salt

stir starter ingredients, rest 8-12 hours; add dough ingredients, stir, rest 1 hour; fold in salt, rest 30 minutes; fold, rest 15-30 minutes, repeat (4 folds after salt fold); put in parchment-lined dutch oven with wet hands, don’t deflate, rest 15-30 minutes; slash 1/2 inch deep, put in cold oven, lid on, 485 F, 30 minutes; lid off, 10-15 minutes; on oven rack, 400 F, 10-30 minutes; finish crust in cooling oven; rests: covered, room temperature; folds: 8x, wet hands on moistened surface

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