Jerome's Wholemeal Wheat Bread (70%)
Add 200g levain along with 100ml of warm water to a large bowl and stir. Add 300 g organic unbleached white flour and the rested wholemeal flour to the bowl and stir. When the dough is one clean piece, start to mix, stretch, pull and fold it for a minute, rest covered for 45 min. Add 24 g himalayan salt and fold it in for 2-3 min. Transfer the mixed dough to a greased container with a loose lid to start the bulk fermentation, rest it for 30 min. Fold it over itself 2-4 times, let it rest. Repeat the folds every 20-30 min for 2-4 hours until the dough has increased in volume. Pour the dough onto a clean bench, divide into 2 pieces. Stretch and fold them (youtube 'sourdough preshaping') Dust the preshaped dough with flour and cover with a tea towel to rest for a final 30 min. Lightly dust the tops of the preshaped pieces, scrape under each piece with a spatula to flip before stretching and giving the final tension up. (Youtube 'sourdough final shape and proof').
Add each shaped piece to a floured tea towel sitting in a bowl/basket for rising.
Place in the fridge and let proof for 2-24 hours. (explore different flavours, allowing longer and shorter proof time in the fridge), heat your oven to 260°C, add the loaves from the fridge by dusting the top and flipping from the bowl/basket into the hot pan. Score some cuts into the dough before quickly adding the sealed lid back on, and bake covered for 21 min on a lower heat of 230°C. After 21 min remove the lid and bake for a further 15-20 min or until you lift the loaf and tap the bottom and hear a nice sounding drum.