By Ellen King
700 g, divided Water, 78 to 80 degrees f
190g Ripe starter
600 g Bread flour
400 g Whole-wheat flour
19 g Salt
180 g Spent grain, all extra liquid squeezed out
1 In a large bowl, add 650 grams water.
2 Add starter to water and stir with your hand to dissolve.
3 Combine bread and whole-wheat flour and mix into water and starter using your hands; if mix becomes too dry to mix, dip your hands in water and keep working.
4 Let mixture sit for 30 minutes, covered and in a warm part of kitchen.
5 Sprinkle half of the salt on top of mixture and add 25 grams water. Using your hands,
6 After 30 minutes, sprinkle a quarter of the spent grain on top of dough. Fold left side of dough on top of spent grain and sprinkle a quarter more of the spent grain. Then fold right side of dough on top of spent grain and add a quarter more and fold top over bottom. Let dough sit for 30 minutes before adding remaining quarter of spent grain.
7 Sprinkle last of spent grain and give bread 4 folds, almost like folding a shirt. Let dough sit for another 30 minutes.
8 Repeat folding bread every 30 minutes, 2 more times.
9 Once dough has been folded, shape it into a ball and place it seam-side up in a basket. Place bread in refrigerator for at least 8 hours.
10 Preheat oven to 485 degrees F and put a Dutch oven inside while preheating so it will be hot.
11 Once oven (and Dutch oven) is preheated, flip bread out of basket so seam is on bottom. If you have a sharp knife or razor blade, gently slice top of bread—make a hash mark or 2 slices on top to allow bread to open up.
12 Bake with lid on for 17 minutes, then remove lid and bake in Dutch oven for another 12 to 15 minutes. Crust should have a deep amber tone. Let cool before slicing.