Patch Blend Sourdough
Ingredients
63g King Arthur Whole Wheat Flour
87.5g Bluebird Farms Rye Flour
350g King Arthur White Bread Flour
10 g kosher salt
100g All-purpose/Rye Sourdough Starter
300g + 50g warm water
Combine 100 g sourdough starter and 300g warm water. Add the flours and protein powder and slowly mix to combine until all flour is incorporated. Cover with a towel and allow to rest for 20 minutes.
Add the salt and the remaining 50 g of water to the dough. Mix slowly to combine and then mix on medium-low for a few minutes. Transfer to a clean bowl, cover with a damp towel, and allow to rest for 30 minutes.
Bulk Rise: Using a wet hand, perform four folds of the dough, bringing each corner to the center. Cover and let rest for 30 minutes. Do this again twice and then 1 per hour for 2 hours. The dough is ready when stable and doesn’t lose shape after folding.
Pre-shaping: Transfer the dough to a lightly floured surface. Using floured hands, gently pull all the edges of the dough toward the center to create a round shape. Allow the dough to rest seam-side down for 30 minutes or so. Be sure to lightly flour the dough and cover it with a damp towel.
While the dough rests, prepare your basket (or cloth-lined bowl) by dusting it with rice flour.
Final Shape and Proof: Start by lightly dusting the top of the dough ball. One at a time, flip the dough ball over and lightly flatten the dough into a thick disc. Bring the dough bottom up and over the center and press to secure. Stretch the left side up and over the center towards the right, press down to ensure the dough stays in place, and then do the same on the right. Stretch the top of the disc down and over the center of the dough and press down slightly to secure. To finish the shape, gently roll the dough from bottom to top and work to create a tight boule by using a circular motion. Dust the dough and place it in the basket to proof for 2 hours (more if it’s cold and less if it’s warmer in your kitchen). You will know when it’s ready to bake when the dough bounces back slowly after doing the finger poke test (press 1/2 or so down into the dough).
Bake for 20 minutes at 500 F, remove the top of the dutch oven, lower the temp to 450F and cook for 25 minutes.
