Sourdough Bread

Ingredients

30g Rye flour

30g Wheat flour

100g King Arthur Super 10 flour mix

340g Bread flour

120g Sourdough starter

10g Kosher salt

350g Water

Process
Combine all the flours, water, starter, and salt in a bowl until it comes together into a rough, shaggy dough;
Cover. and let rest 30 minutes.
Pull, lift, and stretch a small handful of dough from one edge across the rest of the dough;

Slightly turn bowl.
Repeat pulling, lifting, and stretching 30 times turning the bowl

Cover dough;
Let rest in a warm place for 45 minutes.
Repeat pulling. lifting, stretching, and turning procedures every 45 minutes for a total of 3 times.
Place dough back in a warm place to rise until doubles in size, about 3 hours.
Sprinkle banneton with all-purpose flour (or add a liner) once the dough doubles in size.
Turn dough onto a floured surface;
Shape by pulling edges together to
form a ball.

Transfer dough to prepared banneton, smooth
side down.

Sprinkle sides and top of dough with all-purpose flour;
Cover and refrigerate for 3 to 24 hours.
Place an empty, covered, Dutch oven into the oven and preheat to 450F for at least 30 minutes
Remove dough from refrigerator;
Uncover

Flip the dough onto parchment and set
on counter.

Score top of the dough with lame or sharp knife, cutting about 1/2 inch deep.
Carefully remove Dutch oven from oven;

Remove lid.

Transfer dough with parchment to the Dutch oven,
Cover Dutch oven.
Bake bread 40 minutes;

Carefully remove lid and continue baking until
browned 10 minutes more.
Carefully remove bread from Dutch oven;

Discard parchment,
Transfer bread to a rack to cool completely, about 2hrs