Matcha Sourdough

Instructions

Autolyse - For the sourdough side, mix together the bread flour, whole wheat flour and water until combined. For the matcha dough, whisk together the bread flour, whole wheat flour and matcha until combined, then add the water and mix. Using two separate bowls, add the sourdough to one, and the matcha dough to another. Cover both with a wet cloth and let sit for 20 minutes.
Mix in the starter and salt - pour the starter over each of the doughs, use a wet hand and the Ken Forkish fold-and-pincher method to combine it in. Once combined, add the salt and repeat the process. Let the doughs rest for another 20-30 minutes.
Begin the slap & folds - Pour each of the doughs onto a lightly wet surface, use damp hands to lift, slap and fold each dough. Rotate and repeat until you see the dough begin to tighten into a coil. Cover with a damp cloth, wait 30 minutes and repeat the process. Cover and wait another 30 minutes and repeat the process again. Do this simultaneously with both of the doughs.
Begin bulk fermentation - right after finishing the third set of slap-and-folds, place the doughs in a separate clear or glass container. Cover and let rise at room temperature for 4-5 hours or until both are almost doubled in size. You can also let them bulk ferment in the fridge for 24-48 hours.
Layering the dough - Dump the sourdough loaf onto a wet surface. Stretch it into a long wide rectangle, about 1" tall. Using wet hands, stretch the matcha dough into a rectangle about the same size, and place it on top of the sourdough rectangle. Dab a bit of water down the middle of the doughs in order to cut them in half with a bench scraper, you will now have two loaves to pre-shape.
For each loaf, fold a short rectangle side down until it is 2/3 of the way across the dough. Stretch out the long edges of the rectangle to the sides, and then fold them like a book over the center of the dough. Stitch the dough, roll it over into a tight coil and let it rest for 20 minutes.
Shaping the dough - Flour your surface, proofing basket and your hands to do the final shape. Seal the seam by pinching it together with your fingers. Transfer it to the proofing basket seam-side-up. Cover and let proof in the fridge for minimum 12 hours, up to 36 hours.
Bake - One hour before you bake, remove one of your loaves from the oven and let it get to room temperature. Place a 7-quart Dutch oven in the oven and begin preheating it to 500°F. Once the Dutch oven has been preheated for about 45 minutes, flip the loaf onto a piece of parchment paper, seam-side-down. Score the top, quickly transfer into the Dutch oven, cover with the lid and bake.
Bake at 500°F for 20 minutes, then uncover the loaf, transfer it to a baking sheet to prevent the bottom from burning, and bake for another 10 minutes at 425°F. When it's deeply golden, it's ready!

Equipment

Ingredients

For the sourdough half:

For the matcha dough half:

Instructions