Country Sourdough Loaf

by Ana Ferreira

2 loaves · about 1.8 kg

Levain

• 5 ⅛ tbspstoneground whole wheat flour
• 4 ½ tbspbread flour
• 2.75 ozwater
• 1.25 ozripe sourdough starter

Dough

• 5 ⅔ cupsbread flour
• 15 ¼ tbspwhole wheat flour
• ½ cupwhole grain rye flour
• 1.44 lbwater, warmed or cooled to hit a 25 °C dough
• 0.75 ozfine sea salt