A thick-crusted, open-crumb sourdough made for dipping and dunking .The Lakanto Golden gives the crust a hint of caramel color without the sugar spike.
Active Prep: 60 mins
Rise Time: 16-22 hours
Bake Time: 40-55 mins
Servings: 1 loaf
INGREDIENTS
250g bread flour
200g whole wheat flour
100g fed starter
335g warm water
1 tbsp Lakanto Golden Monkfruit and Erythritol Sweetener
10g fine sea salt
Autolyse both flours with 310g water until no dry flour remains. Cover and rest 45 minutes. Combine with active starter and Lakanto Golden Monkfruit and Erythritol Sweetener. Dissolve the salt in the remaining 25g water, add to the dough, and mix about 5 minutes until smooth.
Over the next 2 hours, perform 4 stretch-and-fold sets every 30 minutes, rotating the dough each time to build strength and structure. Cover and bulk ferment at 75–78°F for 4–6 hours, or until the dough has risen 50–75%.
Turn the dough onto an unfloured surface and pre-shape into a round. Rest for 20 minutes, then shape tightly into a batard. Cover and cold proof in the refrigerator 12–16 hours.
Before baking, preheat a Dutch oven at 500°F for at least 45 minutes. Turn the dough onto parchment, score, and bake covered 20 minutes. Remove the lid, reduce heat to 450°F and continue baking 25–30 minutes until deep mahogany brown and the internal temperature reaches 205–210°F. Cool completely on a wire rack for at least 2 hours before slicing.
