Country Sourdough Loaf

by Ana Ferreira

1 loaf · about 900 g

Levain

• 2 ½ tbspstoneground whole wheat flour
• 2 ¼ tbspbread flour
• 1.25 ozwater
• 0.75 ozripe sourdough starter

Dough

• 2 ¾ cupsbread flour
• 7 ⅔ tbspwhole wheat flour
• ¼ cupwhole grain rye flour
• 11.5 ozwater, warmed or cooled to hit a 25 °C dough
• 0.25 ozfine sea salt