More homemade bread in 2020:
50 grams whole wheat or spelt flour: Use a spoon to mix the active starter with the warm water. Then add the flours and mix until no dry bits remain. Cover and let autolyse in a warm spot for 25-40 minutes.
Sprinkle the salt evenly over the top of the dough. Wet one hand thoroughly and dribble some water over the salt to start dissolving it. Using the hand that's wet, grab about a quarter of the dough, pull it up and fold it over the top of the dough. Rotate the bowl 90° and repeat 3 more times until the salt is completely encased. Squeeze the dough a couple of times to break it up, flip it over, and smush it back together again before repeating the stretch and fold process.
Place a Dutch oven or a baking stone and stock pot in the oven and preheat to 475°F. When the oven is ready, take the banneton out of the fridge and invert the dough onto a large piece of parchment paper. Dust the top with some rice flour if you want some definition to your scoring pattern. Wipe the excess flour off and use a lame or razor blade to score the loaf.
Using the parchment paper as a sling, quickly transfer the dough into the preheated Dutch oven or onto the baking stone. Cover with the lid or stock pot. Reduce the oven temperature to 450°F and bake for 20 minutes. After 20 minutes, carefully remove the lid or stock pot and continue to bake for another 20-25 minutes, or until the crust is nicely browned. Listen to the bread crackle as it cools, and try to wait until it is fully cooled before slicing.
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