Basic Sourdough Bread

RECIPE: 900 g bread flour, 120 g rye flour, 555 g water, 23 g sea salt, 405 g sourdough starter. Combine ingred. except salt in bowl; stir w. hands. Let dough rest w. salt sprinkled on top 30 min. Knead dough on work surface until it passes windowpane test. Ferment 2.5 hrs. w. turn after 75 min. Divide dough in 1/2; shape into rounds. Place rounds seam side up into banneton; cover w. plastic bag; refrig. overnight. Place rounds into preheated 500F Dutch ovens, score loaves, close lid. Lower ovens to 450F; bake 25 min. Uncover and continue baking another 25 min. or until hollow when tapped. RECIPE: 900 g bread flour, 120 g rye flour, 555 g water, 23 g sea salt, 405 g sourdough starter. Combine ingred. except salt in bowl; stir w. hands. Let dough rest w. salt sprinkled on top 30 min. Knead dough on work surface until it passes windowpane test. Ferment 2.5 hrs. w. turn after 75 min. Divide dough in ½; shape into rounds. Place rounds seam side up into banneton; cover w. plastic bag; refrig. overnight. Place rounds into preheated 500F Dutch ovens, score loaves, close lid. Lower ovens to 450F; bake 25 min. Uncover and continue baking another 25 min. or until hollow when tapped.

Directions at howcast.com

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