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	Rustic Sourdough Bread 2 pound loaf

	Qty	Size	Ingredient
	500	gr	Poolish Starter
	275	gr	Tap Water (110º)
	500	gr	Unbleached Bread Four
	50	gr	Unbleached Whole Wheat Flour
	20	gr	Non-Iodinized Salt
	2	tbls	Unsalted Butter (optional)
	To a stand mixer bowl add the starter and water and mix thoroughly with dough whisk so that it will be evenly distributed.  Add the bread flour and mix on speed 1 just until mixed.  Let stand (autolyse), covered, for 30 minutes. If you are going to use the butter, first melt it just until soft.  If the butter breaks the bread crust will be greasy/oily.  The addition of butter will soften the chew of the crumb, soften the crust and allow the bread to keep longer before going stale. Add the salt to the 50 grams of whole wheat flour before adding it to the standing dough.  Add butter at this point.  Mix on speed 1 until most of flour is incorporated and then increase to speed 2.  Nead for 12 to 24 minutes until it developes a satin finish. Let rest, covered, for 15 minutes, then stretch and fold.  (repeat 3 times) After the last stretch and fold, form into loave(s) and ferment in banneton(s) at 85º for 2 hours or until doubled is size. Preheat oven to 500º. Place on parchment paper, trim paper and... Cloche - spritz, score, bake at 425º covered for 20 minutes, uncovered for 30 minutes. Baking Stone - spritz, score, place a pan of 3 cups water in the bottom of the oven and cook covered for 20 minutes at 450º, then uncovered for 30 minutes at 400º. Sheet Pan - score, place in oven, splash of 1 cup water into cast iron pan in the bottom of the oven and cook covered for 20 minutes at 450º, then uncovered for 30 minutes at 400º. Place on a cooling rack until room tempurature. Enjoy.