- 175 grams 100% hydration sourdough starter, refreshed (fed)
- 520 grams water, room temperature
- 45 grams mild honey
- 525 grams bread flour
- 140 grams whole wheat flour
- 30 grams whole rye flour
- 1 tablespoon ground smoked chilies (such as chipotle)
- 17 grams fine sea salt
Combine the ripe leaven, water, and honey in a large bowl, stirring to combine. Add the flours and ground chilies (if using) and mix with your hands until hydrated and no lumps remain. Cover with plastic and allow to autolyze (rest) for 20-30 minutes. Sprinkle the salt over the dough and mix until completely incorporated. Cover with plastic and allow to bulk proof for 3-4 hours, gently turning and folding the dough onto itself every 30-45 minutes. Do not punch down the dough.
When the dough is puffy and almost doubled in size, gingerly remove the dough from the bowl without degassing. Divide in half on a well-floured surface and preshape into loose round forms. Place seam side down and cover with plastic, allowing the gluten to relax for 10-30 minutes. Final shape into tighter boules with increased surface tension and place seam-side up into floured bannetons or a couche. Cover with a towel and then plastic and refrigerate for at least 8 or up to 36 hours.
Bake in a Dutch oven preheated to 480 degrees for 20 minutes with the lid on. Remove the lid and lower the oven temperature to 470 degrees. Continue to bake for an additional 12-18 minutes or until the top is a deep dark brown and the bottom sounds hollow when thumped with your fingers.