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By Lloyd Martin
The night before:
Preferment:
Starter 100 grams
Whole wheat flour 300 grams [Lloyd uses Giusto's organic finely ground]
Water (at 75 degrees) 270 grams (90%)
Mix together in a bowl, cover with plastic & leave in a warm place.
Dough:
Mix together with your hand in a large bowl:
Whole wheat flour 700 grams
Water (at 75 degrees) 630 grams (90%)
Until all of the flour is wet. Cover and let sit for 20-30 minutes. Then add:
Salt 20 grams (2%)
Preferment 670 grams (from above)
Mix together using your hand until everything is well mixed. The temperature of the dough should be between 75 and 80 degrees.
Turn the dough out onto a well-floured surface and pat/stretch it into a 12x18-inch rectangle. It will be very sticky and messy. Fold the dough into third lengthwise and then roll it up and put it back into the bowl, cover, and let rest for 15 minutes.
Do this six times. [Lloyd uses coins to keep track of the turns]
After the sixth stretch and fold, let the dough rise in the covered bowl for 2 hours.
Cut the dough in half and form each half into a ball. Let the balls rest covered with plastic for 10 minutes. Reform the balls and then place in proofing baskets to rise for 30 minutes.
Bake at 450 degrees for 30-40 minutes, turning once.
Care of Starter
You can store the starter in the refrigerator for several weeks at a time.
The morning/evening before you plan on baking, remove the starter from the refrigerator, add 1 cup unbleached flour and ½ cup water and stir. Keep the starter at 65-70 degrees.
The following evening/morning, add another cup of flour and ½ cup water. After several hours, the starter is ready to use.
If you just need a small amount, you can refresh the starter with half the above amounts (1/2 cup flour & ¼ cup water).
When you have used what you need of the starter, add some more flour and water and let sit at room temperature for several hours before returning it to the refrigerator.