Classic Bread

Quick Summary: This is a classic sourdough-style bread recipe that involves mixing a starter, multiple folding stages, and a long fermentation period to develop flavor and structure.

Source: Traditional

>> servings: 2
In a #big bowl{}, mix @starter{} with @bread flour{60%g} and @water{40%g}.
Wait for ~{30%minutes}.
 
Mix in @water{700%g}.
Add @bread flour{800%g}, @wholewheat flour{150%g}, and @wheat germ{50%g}.
Mix until combined and cover the #big bowl{}.
Wait for ~{30%minutes}.
 
Add @salt{20%g} and @water{50%g} and mix in.
Wait for ~{30%minutes}.
 
Perform the first fold: grab the sides of the dough and fold over. Repeat 3-4 times.
Wait for ~{30%minutes}.
 
Perform the second fold: grab the sides and fold over. Repeat 3-4 times, doing fewer if the dough is tight.
Wait for ~{30%minutes}.
 
Perform the third fold: grab the sides and fold over. Repeat 3-4 times, doing fewer if the dough is tight.
Wait for ~{2.5%hours}.
 
Take the dough out onto the counter. Dust the surface with @flour{}.
Use a #bench knife{} to cut the dough in half.
 
Flip one half over, fold the sides in, then flip it back and round it into a ball. Repeat for the other half.
Wait for ~{2%hours}. You can preheat your #oven{} to 550F during this time.
 
Tighten up the ball.