Sourdough Bread

Instructions

1. Prepare Levan: Combine 40 grams of mature sourdough starter, 40 grams of bread flour, 40 grams of wheat flour, and 80 grams of room temperature water. Let this mixture rise to 75 Fahrenheit, which can be done in a bread proofer or in an oven with the light on for warmth.
2. Main Dough Mix: After about three hours, when the levan has risen, mix together 775 grams of bread flour and 120 grams of wheat flour. Add 639 grams of water and mix until well combined.
3. Add Salt and Levan: Dissolve the fine sea salt in 50 grams of water and add this to the dough, along with the risen levan. Mix thoroughly.
4. First Rise: Let the dough rest for about two hours, allowing it to rise and develop flavors.
5. Shape and Second Rise: After the first rise, shape the dough as desired and let it rise again, typically overnight, until it has doubled in size and is ready to bake.
6. Bake: Preheat your oven to the required temperature (not specified in the transcription) and bake the bread until it is golden brown and sounds hollow when tapped on the bottom. The exact baking time and temperature were not provided, so refer to a standard sourdough bread recipe for guidance.