Ingredients:

  • 25g active sourdough starter
  • 50g all-purpose flour
  • 50g warm water
  • 400g high protein bread flour
  • 50g whole wheat flour
  • 325g warm water (80°F)
  • 10g fine sea salt

Instructions:

  1. Build the levain by mixing 25g starter, 50g all-purpose flour, and 50g warm water. Let sit for 4–6 hours until doubled and bubbly.
  2. Perform autolyse: Two hours before the levain is ready, mix bread flour, whole wheat flour, and 325g water until no dry spots remain. Rest for 2 hours.
  3. Mix the dough: Add 100g of the active levain to the autolyse mixture. Incorporate 10g fine sea salt and mix thoroughly.
  4. Bulk Fermentation: Perform a series of stretch and folds every 30 minutes for the first 2 hours, then let rest until the dough has grown by 50%.
  5. Shape and Cold Proof: Shape into a boule, place in a floured banneton, and refrigerate for 12 to 24 hours.
  6. Bake: Preheated Dutch oven at 450°F (232°C). Score the dough, place in the pot, and bake covered for 20 minutes. Remove lid and bake for another 25 minutes until mahogany brown.