Servings: 2 loaves

300 grams of 60% motherdough which has been fermented at least four days. 300 grams of 60% motherdough which has been fermented at least four days.
460 grams water 460 grams water
17 grams seasalt 17 grams seasalt
30 grams of rye or whole grain flour 30 grams of rye or whole grain flour
650 grams white bread flour 650 grams white bread flour

Mix your dough in the afternoon around 1:00-2:00pmFerment covered dough at room temperature around 70F/21C(does not have to be exact
After 1.5 hours fold the dough
After another 1.5 hours fold the dough again
Continue folding after each 1.5 hours until it seems done fermenting and can pull a nice windowpane, is bubbly and sits up well in the container after folding.
Total fermenting time should be around 5 to 6 hours with 3 to 4 folds total.
Cover the dough well so it doesn’t dry out and refrigerate overnight.
Next morning divide dough into three pieces weighing around 470grams
Put two of the pieced of dough back into the refrigerator after doing a slight pre-shape on them.
Do a pre-shape on your first loaf and let it set for 15 to 20 minutes to rest.
After 15 to 20 minutes rest, do a final shape and place in floured bannetons or couche
Then shape the next two loaves one at a time so they will be staggered for baking
Preheat your oven and stone to 500F/260C for one hour. Put your roasting pan lid in the oven towards the end of the pre-heat
Place your first loaf on the stone after scoring. Mist with water, cover with the lid.
Turn oven down to 450F/232C for the bake. Put your timer on for 15 minutes.
After 15 minutes, take off the lid. Turn loaf for even browning
After another 15 to 20 minutes take your loaf out and cool on a rack
Proceed with the other two loaves in the same way.

From Theresa's Sourdough course on Udemy; I did have issues with shaping this and probably won't be making again  From Theresa's Sourdough course on Udemy; I did have issues with shaping this and probably won't be making again