– water – all purpose flour – rye flour – sourdough starter
Mix the Dough. In a large bowl, combine your active sourdough starter, water, salt, and brown sugar. Whisk until everything is well mixed. Then add in the rye flour, all-purpose flour, and whole wheat flour.
Autolyse. Let the dough rest, covered, for 1 hour. This step allows the flours to absorb the water and start developing gluten.
Bulk Fermentation & Stretch and Folds. After the rest, it’s time for some stretch and folds. Stretch one side of the dough and fold it over itself. Rotate the bowl and repeat.
After the final stretch, let the dough rest for 5-7 hours, depending on your room temperature, until it has risen about 75%.
Shape the Dough. Once the dough has risen and looks smooth and puffy, lightly flour your work surface. Turn the dough out and gently shape it into a round.