And you know what, everything turned out well! The crumb of the bread (which I baked this morning) is as soft as cotton candy, and the crust is as crisp as the air in the mornings.
Life is good!
Ingredients100 g sourdough starter (with 100% hydration)
700 g wholewheat flour
630 ml of water (90% hydration)
14 g salt
MethodI made a preferment with 300 g wholewheat flour, the starter and 400 ml of water and let it bubble and grow for two hours.
The remaining ingredients were mixed in with a spoon and left for a 40 minute rest.
I kneaded the whole mixture by hand until it turned silky and stretchy and left it in a warm place for the next 4 hours. Into the fridge it went after that, for the next 8 hours, where it rose impressively (nearly double).
Once the dough had sat on the counter for an hour or two, I kneaded it briefly to evenly distribute the yeast (another daring thing, I am usually quite timid about roughing up once-risen sourdough).
The shaped loaf sat covered, for two more hours in a very warm place, and the oven preheated to 250 degrees C.
The loaf was upturned, scored and sent in with a bowl of boiling water for 10 m.
I lowered the temperature to 190 degrees and gave it another 40 minutes.
It was a good thing I was out for a meeting, or I may not have been able to resist pinching corners to sample while my beauty cooled.
Like all good things, it was worth the wait 😁