• 330g home-milled whole grain Turkey Red wheat berries (2 1/2 cups flour)
  • 130g home-milled whole grain white Sonora wheat berries (1 cup flour)
  • 415g water (1 3/4 cups)
  • 80g sourdough starter, whole grain turkey red (1/3 cup)
  • 8g salt (1.5 tsp)


  • Mix the flour and water, cover and let sit at room temperature 1-2 hours.
  • Gently fold in the salt, pausing if the dough starts to tear. Wait 5-10 minutes and then do the same with the starter, cover and mark this as the start of the bulk fermentation.
  • Over the next 4-7 hours, perform two (or more) rounds of coil folding and one of lamination.
  • Scrape the dough out onto a floured surface, preshape and rest the dough for 20-40 minutes, depending on the feel of the dough (longer if cool and tight).
  • Shape the dough and place it in a floured proofing basket to proof anywhere from 1 hour at room temperature to overnight in the refrigerator.
  • Preheat your oven and baking vessel for a minimum of 30 minutes at 500F.
  • Flip the dough onto parchment paper, score and lift into your baking vessel. Cover, place in the oven and drop the temperature, baking at 450F:
  • Covered for 30 minutes
  • Uncovered for an additional 10-15 minutes
  • Internal temperature should be over 205F.