Graham Bread

Instructions

1. In a large bowl, combine Sourdough Starter and Water. Mix well.
2. Add Graham Flour, Spelt Flour, and Bread Flour to the starter mixture. Mix until a shaggy dough forms.
3. Let the dough rest for 30 minutes (autolyse).
4. Add Salt and Honey to the dough. Knead for 8-10 minutes, or until the dough is smooth and elastic. Use a stand mixer or hand knead.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let bulk ferment for 4-6 hours, performing stretch and folds every 30-60 minutes for the first 2-3 hours.
6. Shape the dough into a loaf and place it in a banneton basket lined with flour.
7. Cover and refrigerate overnight (12-18 hours).
8. Preheat oven to 450°F (232°C) with a Dutch oven inside.
9. Carefully remove the hot Dutch oven from the oven. Place the loaf into the Dutch oven.
10. Score the top of the loaf with a sharp knife or lame.
11. Cover the Dutch oven and bake for 20 minutes.
12. Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 210°F (99°C).
13. Let cool completely on a wire rack before slicing.