Ingredients:

  • 35g active sourdough starter
  • 35g all-purpose flour
  • 35g filtered water (warm, 80°F)
  • 400g bread flour (12% protein)
  • 100g whole wheat flour
  • 325g filtered water (room temperature)
  • 10g fine sea salt

Instructions:

  1. Build the active levain by mixing 35g active starter, 35g all-purpose flour, and 35g warm water. Let sit in a warm spot for 4-6 hours until doubled and floating in water.
  2. In a large glass bowl, whisk together 400g bread flour and 100g whole wheat flour. Add 325g water and the active levain.
  3. Mix by hand until a shaggy mass forms. Let the dough rest for 30 minutes to allow for autolyse.
  4. Add 10g fine sea salt to the dough. Perform a series of 'stretches and folds' every 30 minutes for 2-3 hours to build strength without degasifying the dough.
  5. Allow the dough to ferment at room temperature until increased in volume by 50%, then shape the dough to create surface tension.
  6. Place the dough in a banneton or lined bowl and perform a cold fermentation in the refrigerator for 12-18 hours.
  7. Preheat a Dutch oven to 450°F. Score the loaf with a bread lame, transfer to the Dutch oven, and bake covered for 20 minutes, then uncovered for 25 minutes until the crust is mahogany-colored.