Recipe (a repeat of a previous recipe I’ve posted, with slightly better results):
200g red fife whole wheat flour
200g sourdough starter, active and bubbly
mix flours and water, autolyse at least 1 hour. add starter and salt, pinch and fold to incorporate. cover and let rise 4-5 hours, doing stretch and folds every 30 minutes for the first 3 hours.
shape, place in banneton, cover and proof. this one, I proofed in the fridge for about 4 hours.preheat oven and dutch oven to 500F. score dough, place in covered dutch oven and immediately turn heat down to 450. bake 30 minutes, uncover, bake an additional 12-17 minutes depending on how dark you like it.
i was extremely happy to slice this and eat it and some caprese salad on my stoop with some friends and family.