To make 1 smallish loaf
 For a more-sour dough, make the bread with an 80% bread flour, 20% dark rye flour mix. Use a starter made/fed with the same mixture.
 Don't go beyond "thoroughly mixed" for the dough -- the goal is not to knead it here, just to make sure all the ingredients are mixed together.
 Really let the bread rise to twice its volume each time. It takes a while. The longer it rests, the more sour it will tend to be. Rising time depends on temperature, so rising in the fridge may make sense if you want more sour flavor.
 Pulling and folding completely means that you should go around the perimeter of the bowl 2-3 times, pulling the dough across the diameter of the circle with each stroke. Again, the goal is to move the dough a little bit, but not to knead it. This should take 30-60 seconds.
 The nut and seed mixture is up to you. Anything from none at all to a contiguous coat of poppy seeds to a cacophony of different seeds on top may be pleasing. Adding coarse salt adds a nice zing.
 The proportion of lid-on to lid-off time while baking determines the crust thickness. The more lid-off time, the thicker the crust. I started with 20:20 minutes, and have lately moved to 30:10 for a thinner crust.
 Measurements are in weight rather than volume (cups and tablespoons) because weight automatically accounts for relative moisture of ingredients, and assures repeatability.
Copyright © 2017. Created by Ian Johnston. Questions? Please mail me at reaper at obairlann dot net.