Ingredients:

  • 100g Active Sourdough Starter (100% Hydration)
  • 350g Water (Filtered, lukewarm, ~80°F/27°C)
  • 450g Bread Flour (High protein, unbleached)
  • 50g Whole Wheat Flour
  • 10g Fine Sea Salt

Instructions:

  1. Activate Starter (Levain): Feed your starter 4–6 hours before mixing, ensuring it has at least doubled.
  2. Autolyse: Mix the flours (Bread Flour and Whole Wheat Flour) and water until just combined. Cover and rest for 30–60 minutes.
  3. Mixing: Add the ripe starter and salt to the autolysed mixture. Mix thoroughly using the 'pincer' method or by hand until fully incorporated.
  4. Bulk Fermentation & Folding: Let the dough rest for 30 minutes. Perform 4 sets of Stretch and Folds every 30–45 minutes during the first 2–3 hours of bulk fermentation. Allow the dough to rest undisturbed until it has increased in volume by about 30–50% and feels airy.
  5. Pre-Shape: Gently turn the dough out, lightly shape it into a loose round (boule), and let it rest uncovered for 20 minutes (bench rest).
  6. Final Shape: Tightly shape the dough into your final round, building surface tension. Place seam-side up into a heavily floured banneton basket.
  7. Cold Proof: Cover the banneton with plastic and place it in the refrigerator for 12–16 hours.
  8. Preheat: 1 hour before baking, place the Dutch oven (with the lid on) inside your oven and preheat to 500°F (260°C).
  9. Score & Bake (Lid On): Carefully flip the cold dough onto parchment paper. Score the top deeply. Lower the dough (using the parchment sling) into the hot Dutch oven. Bake covered at 500°F (260°C) for 20 minutes.
  10. Bake (Lid Off): Reduce the heat to 450°F (230°C). Remove the lid and continue baking for another 25–30 minutes, until the crust is a deep, rich mahogany brown.
  11. Cooling: Remove the loaf and cool completely (at least 2 hours) on a wire rack before slicing.