75% Hydration
Sourdough Batard.

Combine the flours and 700g of the water. Mix until no dry flour remains. This shaggy mass will undergo enzymatic activity, breaking down proteins to develop gluten without physical labor. Let rest for 60 minutes.

Add the levain and the remaining 50g of water with the salt. Perform four sets of "Stretch and Folds" every 30 minutes. Look for the "Windowpane" effect. The dough should feel airy, pillowy, and vibrant toward the end of the 4-hour bulk.

Gently degas the dough onto a floured surface. Fold the bottom up, the sides in, and roll from the top down. Use your bench scraper to pull the loaf toward you, creating surface tension. Place into floured bannetons and proof in the fridge for 14-16 hours.