No leftover Sourdough

This bread is light, crunchy and just the right size for a small family to devour in one meal
I have tasted it quite a few times and it has become my everyday bread. You can make one boule, small rolls or even a couple baguettes.

Come on, and Eat Bread With Me!!!

Ingredients to make the starter:

• 36 g of Mother Starter (stiff) 
• 50 g of Filtered Water 
• 10 g of Whole Wheat Flour
• 40 g of Bread Flour
• Total 136g 

Combine all the ingredients in a mixing bowl. Manually it should take  about 6 minutes, the dough will be very sticky. By mixer, mix on lowest speed until all ingredients are well incorporated and increase to next speed for about 2 minutes. If it is not a sticky ball at the end, adjust water or flour. Leave it covered at room temperature for 6 to 10 hours or until it nearly doubles in size. 

Final Ingredients:  

• 136 g of starter (total previously made)
• 218 g of Filtered Water
• 20   g of Whole Wheat Flour
• 320 g of Bread Flour
• 7     g of Salt
• Total 701g

Combine water with flour and mix into a well incorporated dough, let it rest for 20 to 60 minutes (autolyse).

After autolyse is done, add salt and the starter and mix for about 2 minutes at low speed and then about another  3 at next speed up. If doing it by hand it should take about 8 minutes. The dough should be very sticky: don't add flour. 

Let dough bulk rest for 2 and half hours doing 4 stretch and folds every 30 minutes. 

Degas the dough gently, pre-shape and let it rest for 30 minutes covered with plastic wrap. Make the final shape and let it proof for about 2 and half hours or until you can press your finger in the dough and it slowly rises back.

Bake at 440ºF in a  preheated oven for 40 to 45 minutes. Use steam the first 15 minutes. If using a dutch oven, bake covered for 25 minutes and uncovered for the remaining time.

Let it cool in a cooling rack and enjoy it!