Sourdough bread

 I don't buy bread, I only make home bread with my sourdough. In Canada, I had a sourdough that a friend shared with me....it had 35 years old!...the bread with that sourdough was delicious!....Since I moved to the USA, I had to start my sourdough from scratch ....after 4 years, I'm starting to have the bread that I love..... 

Sourdough bread

400 grams organic bread flour. I use Central Milling Artisan Bread Flour

20 grams of organic rye flour

80 grams of organic whole wheat flour sprouted

350 grams of water

12 grams of salt

100 grams of sourdough 100 % hydration

Mix water and flours. Set aside for 1 hour. Mix in the sourdough and salt. Let it rise at room temperature for 5-6 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 12 hours. Take it out of the fridge, and make a ball. On a clean surface with dusted flour, shape ball, and place it on a dusted mould or batard. Let it rest for 15 minutes. Let it ferment at cold temperature in the fridge for another 12 hours. Preheat the oven at 450 F. Place a Dutch oven (iron cast pot) to be preheated for 30 minutes. Place the bread on a piece of parchment paper, and inside an iron cast pot. Dust it with flour, and make some cuts.. Let it bake for 35 minutes, and 10 minutes without a lid. If you want to check the bread is fully cooked, then you can use a thermometer. The temperature has to be over 205F...ENJOY!!