double big bread

Two large (kilo) loaves baking

I milled and sifted a little over a kilo of high extraction flour (containing some sprouted and dried grain).

I put a ~200 gm of starter in the kettle of the stand mixer, and added a good splash of water and mixed until a smooth batter and let ferment a few hours. I added another splash of water, and some flour to make a thick batter and let it ferment a few hours. in the evening, I added the rest of my flour, 22 grams of salt, and some water. I mixed to make a shaggy dough. As the dough absorbed water, I added more water and mixed some more, until I had a smooth dough about the consistency of baguette dough. I let it ferment a couple of hours on the counter, and then put it in the fridge overnight. In the morning, I put it back on the counter for a few hours.I divided into loves and shaped the loaves. I let the loaves proof on the counter for 4 hours, then baked on stone at 400F convection.