Mt. Taylor Five-Seed Sourdough Bread - Starter

Method

• In a stand mixer, combine the starter and buttermilk at a low speed until incorporated.
• Combine the flours and 3/4 cup of the seed mix in a large mixing bowl.
• With the mixer on slow speed, add 1/4 of the dry ingredients into the starter mixture.
• Repeat with the remaining 3 batches, then mix for 6 minutes, until all of the flour is incorporated.
• Add the salt and mix for 2 more minutes.
• Transfer the dough to a large, clear plastic container, cover, and proof at room temperature for approximately 2 hours, until the dough has doubled in size.
• Prepare a very hot fire (575 to 600F) in a wood-fired oven, preferably with oak.
• Keep a small fire going in one corner.
• The lowest temperature at which bread can be baked is 475F.
• Line 4 to 6 9-inch round or oval baskets with floured linen or a flour sack or dust with flour.
• Once the dough has doubled from its original size, liberally sprinkle the counter with flour (about 1/2 cup) then gently transfer the dough to the floured counter.
• Dip a metal pastry scraper into cool water to keep it from sticking to the dough, then scale the dough into 1- to 1 1/2-pound pieces.
• Dip your hands in flour to keep the dough from sticking, then shape each piece into a round and place in the prepared baskets.
• Refrigerate tightly covered for later use, or proof again at room temperature for 1 1/2 hours, until the rounds have doubled in size.
• Spread the remaining seed mix on a baking sheet and roll the top of each loaf in the seed mix.
• Place the rounds directly on the floor of the oven and bake, rotating once or twice, for 15 to 20 minutes, until the loaves are toasty, browned all over, and have a hollow sound when thumped on the bottom.
• Remove from the heat and place on a wire rack.
• Let cool for 1 hour before slicing.
• Five days before you bake bread, in a small bowl, stir together the flour and juice with a spoon or whisk to make a paste.
• It should be like pancake batter.
• Be sure to stir until all of the flour is hydrated.
• Cover loosely with plastic wrap and leave at room temperature for about 48 hours.
• Two or three times a day, aerate by stirring for 1 minute with a wet spoon or whisk.
• Three days before you bake, feed 1/4 cup of your original starter with 1 cup water (at about 75F), 1 cup unbleached flour, and 1/4 cup whole-wheat flour (discard any unused original starter).
• After 4 hours, feed with 2 cups water (at about 75F), 2 cups unbleached flour, and 1/2 cup whole-wheat flour.
• After 4 to 6 more hours, feed with 4 cups water (at about 75F), 4 cups unbleached flour, and 1 cup whole-wheat flour.
• Tightly cover with plastic wrap and let sit at room temperature for 8 to 16 hours to proof.
• Two days before you bake, discard half of the starter and repeat feedings, as above.
• One day before you bake, discard half of the starter and repeat feedings, as above.
• On baking day, measure out starter needed and set aside some starter to be used the next time.
• Discard extra starter or give to baker friends.
• Cover and refrigerate reserved starter for up to 2 weeks or freeze for 6 months.
• Bring to room temperature before using.