Signature Sourdough Recipe

Mix levain

In a clean jar or bowl, combine 100 g active starter, 100 g all-purpose flour, and 100 g warm water. Stir until homogenous, cover loosely, and let sit at room temperature (70–75°F / 21–24°C) until doubled and bubbly — about 4–6 hours depending on starter strength. It should pass the float test or be very aerated and domed when ready.

Autolyse

In a large mixing bowl, whisk together 500 g bread flour and 75 g whole wheat flour. Add 375 g lukewarm water and mix with a spatula until no dry flour remains (dough will be shaggy). Cover and rest for 30–60 minutes. The autolyse hydrates the flour and improves gluten development.

Combine levain and autolyse

After autolyse, add 200 g of the ripe levain to the dough. Mix by pinching and folding in the bowl until incorporated (about 1–2 minutes).

Add salt

Dissolve 12 g salt in a tablespoon or two of water taken from the measured water if needed (or sprinkle directly). Add salt to the dough and mix by squeezing and folding until salt is evenly distributed — about 2–3 minutes. Optionally add 1 tbs olive oil or melted butter at this stage and work it in.

Bulk fermentation with folds

Cover the bowl and let dough rest at room temperature. During the first 2.5–3 hours of bulk fermentation perform 4 sets of stretch-and-folds spaced 30 minutes apart: wet your hand, lift one side of the dough, stretch it up and fold over the center, rotate the bowl and repeat for all four sides (this takes ~1 minute per set). After the final fold let the dough rest undisturbed until it has risen about 20–40% and shows bubbles on the surface; total bulk fermentation typically 3–5 hours depending on temperature.

Pre-shape

Turn the dough out onto a lightly floured work surface. Using a bench scraper, gently pre-shape into a loose round by folding edges into the center to create surface tension. Rest seam-side down for 20–30 minutes, covered with a damp towel.

Final shape

After bench rest, tighten the loaf by cupping your hands around the dough and dragging it toward you on the work surface to create tension. Shape into a boule or bâtard as desired. Dust a banneton (proofing basket) with rice flour or semolina and place the shaped dough seam-side up into the basket. Cover with a plastic bag or cloth.

Cold proof (optional but recommended)

Place the dough in the refrigerator for 12–18 hours to develop flavor and make scoring easier. If short on time, final proof at room temperature for 2–4 hours until noticeably puffy but not doubled.

Preheat oven and vessel

Place a Dutch oven or baking stone with a rimmed sheet (or tray for steam) in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a Dutch oven, preheat the pot with its lid inside the oven.

Score and load

When oven is hot and dough is proofed, carefully invert the banneton onto a piece of parchment (seam-side down becomes top). Using a sharp lame or razor blade, score the dough with 1–3 swift cuts (a 1/4–1/2 inch deep) to control oven spring. If using a Dutch oven, lift the parchment with dough and place into the preheated pot. If using a baking stone, slide the dough onto the stone and immediately add steam by pouring 100 ml hot water into the preheated steam tray or by quickly tossing a few ice cubes onto the tray.

Bake with steam

Put the lid on the Dutch oven and reduce oven temperature to 460°F (240°C). Bake covered for 20 minutes to trap steam and allow good oven spring. After 20 minutes remove the lid, reduce temperature to 430°F (220°C), and bake an additional 20–25 minutes until crust is deep golden brown and internal temperature reaches 205–208°F (96–98°C). If using stone/steam method, bake with steam for the first 20 minutes then remove steam source and continue baking until done.

Cool

Remove the loaf from the oven and transfer to a wire rack. Cool completely, at least 1.5–2 hours, before slicing to allow crumb to set. Cooling also improves flavor.

Slice with a serrated bread knife and enjoy plain, toasted, or with butter, olive oil, or toppings of your choice.