📖 Instructions

1. **Day 1: Levain (Sourdough Starter Build)** 1. In a medium bowl, combine 50g of active sourdough starter, 50g of unbleached all-purpose flour, and 50g of lukewarm water. Mix until well combined, creating a shaggy dough. 2. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature (around 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This is your levain, and it's the heart of the flavor in this bread. This part's crucial - don't rush it!
2. **Day 1: Autolyse (Hydrating the Flour)** 1. In a large bowl, combine 400g of unbleached all-purpose flour, 200g of whole grain spelt flour, 100g of rye flour, and 350g of lukewarm water. Mix gently to combine, ensuring there are no dry pockets. Note: Using a scale is recommended for greater accuracy in this recipe. 2. Cover the bowl and let it rest for 30-60 minutes. This autolyse helps the flour fully hydrate and creates a smoother dough later. It's like giving the flour a nice soak before the real fun begins!
3. **Day 1: Mixing and Bulk Fermentation** 1. Add the levain (from Step 1), 10g of salt, 20g of flax seeds, and 20g of chia seeds to the autolysed dough. Mix thoroughly using a spatula or your hands. If using a stand mixer, mix for 5 minutes on low, then 3-4 minutes on medium speed. A wet dough is expected, don't panic! 2. Perform stretch and folds: Every 30 minutes, gently stretch a portion of the dough and fold it over onto the rest of the dough. Repeat this process 3-4 times. This helps develop the gluten structure and creates a more even texture in the final loaf. Sounds complicated? It's not, I promise! 3. After completing the stretch and folds, cover the bowl and let it bulk ferment for 4-6 hours, or until it has increased in volume by about 50%. The dough should be bubbly and airy. Watch for the tell-tale signs of a happy dough—lots of bubbles on the surface.
4. **Day 1: Shaping and Cold Proof** 1. Gently turn the dough out onto a lightly floured surface. Use a dough scraper to shape it into a round or oblong loaf. This is where your artistic side comes out! Don't be too hard on yourself if it's not perfect! 2. Place the shaped dough into a well-floured banneton basket or bowl. Cover it with plastic wrap and refrigerate for 12-18 hours. A cold proof helps slow down fermentation and develops more flavor.
5. **Day 2: Baking** 1. Preheat your oven to 500°F (260°C) with a Dutch oven inside. If not using a Dutch oven, preheat your baking sheet and lightly sprinkle it with flour or cornmeal. 2. Carefully remove the dough from the banneton. Score the top of the dough with a sharp knife or lame. Deep scores ensure the bread expands appropriately during baking. If you are nervous, you can just make a few simple cuts. 3. Carefully place the dough into the preheated Dutch oven or onto the baking sheet. If using the Dutch oven, cover and bake for 20 minutes. Reduce the oven temperature to 450°F (232°C), remove the lid (if using a Dutch oven), and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C). If using a baking sheet, bake for 35-40 minutes. 4. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Be patient—it's worth the wait! This cooling process is key for the bread to retain its structure and develop its perfect crumb.