Simple Sourdough (9/09)
50g firm starter, 204g water, 275g high gluten flour, 25g white whole wheat flour, 6g salt. All mixed minimally by hand, rested for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double. Kept the dough temperature in mid-70'sF. Pre-shaped, rested 15 minutes, shaped, then plopped into linen-lined colander. Put in plastic bag, then into fridge for overnight. Out of fridge for 2 hours before scoring, then baked at 450F for 20 minutes covered followed by 20 minutes uncovered.