Ingredients:

6 month active starter ready within 4 hours of a 50/50/50 feed. 

100 grams active starter

350 grams of warm tap (well water)

400 grams of Arthur Bread Flour

100 grams of whole wheat flour

12 grams salt

Added starter to warm water. After a few minutes of mixing, added flour. Mix thoroughly and let sit. 

About 15 minutes mixed in salt. Did a set of stretches and then twist and pinched the dough’s until salt cannot be felt. 

I did one more set of stretch and folds and two coil folds about 30 minutes apart. I also worked the dough on the side of the bowl to build gluten structure. 

After 8 hours I put in a loaf pan for cold proofing in the refrigerator. I laid a barely damp paper towel on the top of my bread, covered it with plastic and tied the bag shut. Cold proofing was 12 hours. 

I should also add that I rested the dough on the counter for 15 minutes after the bulk proofing. 

Baked in a dutch oven with two ice cubes. 

450 degrees preheated 1 hour. Added bread and ice cubes, covered and baked 25 minutes. 

Uncovered and baked an additional 20 minutes at 425. 

Remove from bread pan almost immediately and moved to a rack for resting. Rested 2 hours before cutting into the loaf. 

This is the softest, thinnest my crust has ever come out. Tastes incredible. Did I finally impress my fellow sourdoughies? 

Finally Have A Technique