The latest recipe I have been using, it develops a nice lose crumb perfect BLT's Grilled Cheese and all types of sandwiches,

 

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The sprouted whole wheat flour gives the bread an enhanced flavor and helps helps digestion so you can have more.

Ingredients (in order of use)

• 200g active sourdough starter

• 630g spring water

• 150g sprouted whole wheat flour

• 150g fine semolina flour known as "Rimacinata"

• 700g high-gluten bread flour

• 20g fine sea salt

• 20-40g water

• 20g extra virgin olive oil hydration full

• 20g honey hydration 19%

Time Breakdown

• 2–5 minutes measuring ingredients

• 1 minute mixing initial dough

• 30 minutes resting for flour hydration

• 5–10 minutes final mixing

• 1–5 hours room temperature fermentation almost doubled

• Overnight cold fermentation for enhanced flavor

• 40 minutes baking (varies by loaf size)

 I use organic, fresh-milled flours from Lindley Mills, Graham, NC.

Mixing & Hydration

• Add 630g spring water room temp.

• Add 200g active starter to the mixer bowl.

• Make sure starter floats on the water

• Add all flours at once (no need to sift).

• Mix on low speed for 1 minute until incorporated.

• Cover and let rest for 25–35 minutes (Autolyse phase for better hydration and gluten development).

Final Mixing

• Add 20g salt dissolved in 20-40g water.

• Mix on low, gradually increasing to medium speed (~50%) (KitchenAid #4 setting).

• Mix until the dough pulls away from the bowl and appears smooth with a nice shine.

Bulk Fermentation

• Transfer dough to a lightly oiled container (clear or marked for easier tracking).

• Let rise undisturbed for 1–5 hours, until about 1.5x in volume (avoid over-proofing).

Pre-Shaping & Resting

• Divide dough into two equal portions (~2 lbs each).

• Lightly fold each piece on itself and let rest uncovered for 30 minutes.

​Shaping

• On a lightly floured counter, flatten each dough piece into a rough 1-inch thick square.

• Fold corners toward the center to form a loose round shape.

• On an unfloured section of the counter, cup the dough with both hands and pull it towards you, rotating 60° each time to build surface tension.

• Place each dough ball smooth-side down into cloth-lined bowls dusted with flour.

• Cover with the cloth, place the bowls in loosely tied plastic bags, and refrigerate overnight.

• Preheat oven to 500°F with a baking steel for 30 minutes.

• Once temperature is stable, if using lava rocks, fill the tray halfway with boiling water to create steam.

• Turn the dough onto a floured pizza peel, score the top with a sharp blade (~½ inch deep cut).

• Slide the dough onto the baking steel and throw a few ice cubes on the steel make more steam. Lower oven temp to 475

• Bake for 20 minutes or at 475 remove steam implements and bake for 20 minutes longer at 450 or the internal temp reaches 204°F.

• Let loafs cool completely before cutting.

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