Sourdough Recipe

Mix levain

In a clean jar or bowl, combine 50 g active sourdough starter, 50 g all-purpose flour, and 50 g room-temperature water. Stir until homogenous. Cover loosely and let sit at room temperature (21–24°C / 70–75°F) for 4–6 hours, or until doubled and bubbly.

Combine flour and water

In a large mixing bowl, add 500 g bread flour and 50 g whole wheat flour. Pour 375 g lukewarm water over the flours and mix with hand or spatula until no dry pockets remain. The dough will be shaggy and sticky. Cover the bowl and let rest (autolyse) for 30–45 minutes.

Add levain and salt

After autolyse, add 150 g active levain to the dough. Mix by pinching and folding until levain is incorporated. Sprinkle 10 g salt over the dough and add a small splash of water (about 10–15 g) if dough feels very stiff to help dissolve salt. Mix thoroughly until the salt is evenly distributed and the dough shows some cohesion (about 2–4 minutes of folding/mixing).

Bulk fermentation with stretch and folds

Cover the bowl and let the dough bulk ferment at room temperature (21–24°C / 70–75°F) for about 3–4 hours. Perform 3–4 sets of stretch-and-folds at 30-minute to 45-minute intervals during the first 2–3 hours: wet your hand, lift one side of the dough, stretch it up and fold it over the center, rotate the bowl and repeat 4–6 times each set. After the final fold, let the dough rest undisturbed until it increases by about 30–50% and shows bubbles on the surface and edges.

Pre-shape

Turn the dough onto a lightly floured surface. Using a bench scraper and lightly floured hands, pre-shape into a round by folding the edges into the center to create surface tension. Let rest uncovered for 20–30 minutes (bench rest) to relax the gluten.

Final shaping

After bench rest, perform final shaping to your preferred loaf shape (boule or bâtard). For a boule: cup the dough and rotate on the bench while pulling it toward you to tighten the surface and create tension. Place seam-side up into a banneton or bowl dusted with rice flour (or flour + semolina).

Cold proof

Cover the banneton with a plastic bag or place the dough in a lidded container and refrigerate for 12–20 hours for a cold proof (this deepens flavor and makes scoring easier). Alternatively, proof at room temperature for 2–4 hours until puffy but not overproofed.

Preheat oven and vessel

Place a Dutch oven (or baking stone with steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes so the vessel is thoroughly heated.

Score and load

Carefully turn the cold-proofed dough out onto a piece of parchment (seam-side down). Use a sharp lame or knife to score the top with a single long slash or decorative cuts to control expansion.

Bake covered

Lift the loaf (using the parchment) into the preheated Dutch oven. Cover and place in the oven. Immediately reduce the temperature to 230°C (450°F). Bake covered for 20 minutes to trap steam and promote oven spring.

Bake uncovered

After 20 minutes, remove the lid and continue baking for another 20–25 minutes until the crust is deep golden brown and the internal temperature reaches 98–99°C (208–210°F). If using a baking stone, add 1 cup hot water to the steam tray at the start and remove the tray after 15 minutes, then continue baking.

Cool

Carefully remove the loaf and cool on a wire rack for at least 1.5–2 hours before slicing to finish set the crumb.