sour dough bread

the best bread you ever tasted. takes a long time but not a lot of effort, especially if you knead it with a mixer and dough hook.

Ingredients:
List 1

• 200g water
• 120g sourdough starter [see note 1 below]
• 236g whole wheat flour

List 2 [see also note 2 below]

• 274g water
• 85g rye flour
• 250g white bread (ie, 'strong') flour
• 170g spelt flour
• 13 grams (scant tbs.) salt

Method:

Evening of Day 1:

• Mix all List 1 ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 20C for 12 hours.

Morning of Day 2:

• Add List 2 ingredients to day 1 mix
• Knead until elastic, place in plastic covered bowl and refrigerate for 24 hours.

Morning of Day 3:

• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 20C in a greased baking tray. Or use a loaf tin.
• Bake at 250C (or highest temperature possible) for 40-45 minutes.
  
  
  
  
  NOTE 1. 
  To make the starter:
  - 150mg wholewheat flour.
  - 150ml water.
  Mix together in a large glass jar. Leave open and at room temperature. The mixture should ferment.
  Each day for the next five days, throw away two-thirds of the mixture, and top up with a similar amount of flour and water
  At the end of the 5 days the mixture should be slowly bubbling at room temperature.
  It can then be kept in the fridge until needed. 
  If it stops bubbling bring back to room temperature again.
  If you do not use the starter, periodically throw away half and top up again with new flour and water. 
  
  NOTE 2.
  The mix of flour here works well but others work well too: eg a 5 flours mix of strong wholewheat, strong white, rye, spelt and granary.