This sourdough bread dough has a total flour weight of 500g, featuring 90% bread flour and 10% whole wheat, with 78% hydration and 20% levain. The dough will rest in the fridge overnight before being baked in the morning.
1: Combine the bread flour and whole wheat flour.
2: Mix in the levain and water until incorporated.
3: Allow the dough to rest for a specified time.
4: Place the dough in the fridge overnight.
5: Bake the dough in the morning.
