Makes 1 Loaf
for non sourdough substitute dry yeast for levan

Levan

• 25g starter
• 50g warm filtered water
• 25g bread flour
• 25g whole wheat flour

Wet stuff

• 1/2 stick butter melted
• 100g whole milk
• 300g filtered water

Dry stuff

• 100g whole wheat flour
• 400g bread flour

Instructions

1. Mix levan, wait until it is doubled in size
2. Mix wet stuff and cool while keeping agitated to 90-95f
3. Mix dry stuff, add 90% of wet stuff to dry stuff mix until all flour is wet, add remaining 10% to levan and stir let dough and levan rest for 30 minutes
4. Add levan and 5g salt to dough and mix add additional water at 95f in very small amounts as needed until slightly sticky. Add add-ins here if wanted (nuts, cheese, fruits, ect)
5. Start gluten development (stretch and fold at 15-30 minute intervals until dough is tacky but not overly sticky)
6. After final stretch and fold rest for 1 hour then form into loaf and let dough proof for an additional hour then keep in fridge overnight.