- 2 cups white flour
- 1 cup whole wheat flour
- 2 cups starter
- 1 heaping spoonful fine salt
- 1 spoonful sesame seeds
- 2 spoonfuls olive oil
- 1.5 cups water
- Mix dry ingredients in bowl, then add olive oil and starter, and gradually mix in water until the dough is wet and sticky but can hold a shape.
- Allow the dough to rest for ~10 min.
- Knead for about 10 min, adding flour as needed but sparingly so the dough doesn’t become too stiff. I find that I can sometimes use the stickiness of the dough to help with stretching during kneading. A bench scraper comes in very handy for this.
- Place into lightly oiled pot, covered with plastic wrap, for ~3 hours of fermentation. Every 45 min or so, gently stretch the dough and fold it over itself a few times. You want to let the dough stretch as much as possible, but don’t tug it – allow the gluten to release on its own, so you don’t tear the dough.
- Form a loaf and place into a proofing basket for 2 hours. It should expand significantly during this time. My loaf didn’t quite double, but it did get larger. When it’s soft and pillowy, it’s ready to bake.
- Score and bake at 500F in a covered pot for 30 min followed by 15 min at 450F in an uncovered pot.
- I had much better luck with the dough rising this time. I used fine salt instead of coarse, and I stretched it more during the kneading phase, which I think really helped the gluten development.
- I noticed during the folding/fermenting phase that the dough was much more willing to stretch than yesterday.
Crumb compared to yesterday’s loaf (on the right). Much better oven spring!