This has been a big hit at many of our sourdough classes.
Make a levain preferment:
25 – 35 gr starter
100 gr Sunrise Heritage White or Sifted Flour
75 – 100 gr water, non-chlorinated, 70-85 degrees F
Mix thoroughly by hand so that all the flour and water are combined with the starter.
Leave on kitchen counter overnight, or for about 12 hours in cool weather. In very warm weather it may take only 4-5 hours to become active enough to make bread dough.
To the 200 gr of levain add:
450-500 gr water, non-chlorinated, 70-85F (depends on how stiff the levain is and how hydrated you want the final dough)
600g Turkey Red White Flour
200g White Sonora Whole Wheat Pastry Flour
1 tbsp sea salt (scattered onto the flour). (Real Salt brand has a very high mineral content)
Mix thoroughly. This can be done with a stand mixer doing it by hand is quite satisfying. This can be a bit messy. Wetting your hands a couple of times while mixing helps. This mixing requires squeezing and turning the dough so that everything mixes well.
Cover and rest the dough for 1/2 hour.
Sprinkle a few tablespoons of olive oil on the dough and scrape it into a well oiled (olive oil) baking pan.
A square or rectangular metal cake pan or a round deep-dish pizza pan can be used. The size is 12″ across x 2″ deep.
Once the dough is in the pan, start flattening it out pushing it outward until it covers the entire bottom of the pan.
Cover to keep the air off it, using a plastic bag or cling wrap.
Watch it for 1-2 hours depending kitchen temperature. It should show signs of rising.
Once it is beginning to rise, place it in the refrigerator.
Next day when it’s time to bake and serve, take it out of the refrigerator. Start the oven for a 45 minute warm up set at 475F.
Just before putting it into the oven, drizzle the top of the dough with 2-3 tablespoons of olive oil (brush the olive oil to cover the dough). Using fingertips or knuckles make indentations in the dough.
Sprinkle with Real Salt and rosemary leaves or preferred herb. Add cheese if desired.
Bake 15-20 minutes (check after 15 minutes). Serve warm.