Ingredients:

Bread Flour 15% protein 300g  

Hemp Heart Baking Flour 60g Add to cart

Whole Wheat Flour 40g  

Water 280g  

Sourdough Starter 100g

Salt 11g  

Directions:

Day1 

1. Begin by gathering all ingredients, other than salt and begin to mix in a medium bowl. Mix by hand very thoroughly until all the flour is fully incorporated. The dough should be tacky to the touch and shaggy to the sight. Let this sit covered at room temperature for 45 minutes to 1 hour.  

1. After the hour has passed measure and add salt to the dough and sprinkle just enough water on top to begin to help dissolve salt. Begin to mix in the watery salt into the shaggy dough, squeezing and folding the dough until the salt water is thoroughly mixed. The dough will separate at first, this is ok as you mix the dough will come together into a homogenous ball. Cover again and let rest for 1 hr. 

1. Once the hour has passed, you will begin to initiate the stretch and folds needed to create the necessary dough strength. To do this start at the top of the dough in the bowl and fold the dough on top of itself. Do this 4 times rotating the bowl 45 degrees each time to do a fold. Let the dough rest and follow “the rule of 4” (see notes to understand this term). 

1. When you have completed all the stretch and folds in your bulk fermentation process, it is time to pre-shape the dough. To do this, use your hands in tandem with a bench scraper and begin to shape dough into a tight round dough ball, resembling a large dinner roll. Let this dough ball sit on your counter uncovered for 45 minutes. 

1. After 45 minutes you will begin to do a final shaping on your dough ball. If you have a round bowl to place the dough in to help proof, shape just like you did in the previous step of pre-shaping. If you are making a more traditional large torpedo style loaf you will begin to shape the dough by lightly but firmly pinching the top of each “corner” of the dough and “stitch” each piece end over end 4 times all the way down your dough. 

1. After you have “stitched” your dough, starting at the top pull about 1/3 of the dough up and into itself coming towards you. Do this once more. At this point you should have about 2/3’s of the dough into itself. Begin to start rolling the dough towards you, being sure to press the dough lightly into itself each time. When done correctly you will have a nice, spiraled dough on the sides.  

1. Place it into your proofing container with the seam facing up, and lightly covered, then into the fridge it goes overnight or for at least 2 hours. 

Day 2 

1. Place a cast iron dutch oven into the oven and begin to preheat the oven to 400 degrees(F). 

1. When the temperature has been reached remove your dough from the fridge. Carefully pull dutch oven out of the oven once the bread is pulled from the fridge.  

1. Carefully place dough with the seam side down into the shallow end of the dutch oven. 

1. Make your score on your dough and then cover with the deep part of the dutch oven immediately and back into the oven. 

1. Bake bread covered for 20 minutes. After the initial 20 minutes have elapsed, uncover the dough carefully and bake for an additional 20 minutes uncovered. 

1. Remove your bread from the oven and let cool before enjoying.  

 *Note: The rule of 4: we want to follow a general rule of 4.  

 - We wait 45 minutes between all resting periods 

- We complete 4 turns, 4 times every hour 

- We bake for a total of 40 minutes 

- We measure our breads at a base of 400g each raw 

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