Sourdough Recipe

Mix levain

Evening before bake (8–12 hours prior or when starter is active): In a clean jar or bowl, combine 100 g active sourdough starter, 100 g flour, and 100 g water. Stir until homogenous, cover loosely, and leave at room temperature (about 21–24°C / 70–75°F) until bubbly and doubled in volume. Use when peak activity is reached.

Autolyse

In a large mixing bowl, combine 450 g all-purpose or bread flour and 50 g whole wheat flour with 350 g water. Mix until no dry streaks remain. The dough will be shaggy. Cover and rest for 30–60 minutes. This hydrates the flour and develops gluten.

Add levain and salt

After autolyse, add 300 g of ripe levain to the dough. Mix by hand or with a dough scraper until incorporated. Sprinkle 12 g salt over the dough and mix until salt is fully distributed. Mix gently for 2–4 minutes until the dough shows some cohesion. If using add-ins (seeds, nuts), fold them in now, about 50–100 g depending on preference.

Cover the bowl and let the dough bulk ferment at room temperature (about 22–24°C / 72–75°F) for 3–4 hours. During the first 2–3 hours perform 3–4 sets of stretch-and-folds spaced 20–30 minutes apart: wet your hand, reach under one side of the dough, lift and fold it over the top, rotate bowl 90°, and repeat until you have folded all four sides. After the final set, let the dough rest undisturbed until it has increased by about 20–50% and shows bubbles on the surface.

Turn the dough out onto a lightly floured surface. Using a bench scraper, pre-shape into a loose round by folding edges toward the center. Let rest seam-side down for 20–30 minutes, uncovered. This relaxes the dough for final shaping.

Tighten the dough into its final shape (boule or bâtard) by cupping and dragging it toward you on the countertop to create surface tension. Dust a banneton or bowl lined with a floured towel with rice flour (about 2 tbs) and place the shaped dough seam-side up into it. Cover and refrigerate for an overnight cold retard for 8–12 hours to develop flavor and make scoring easier, or leave at room temperature for 2–4 hours until puffed and slightly risen for same-day baking.

Preheat oven to 250°C (480°F) with a Dutch oven (or baking stone and steam tray) inside for at least 45 minutes. If using a Dutch oven, place it uncovered in the oven while preheating.

When ready to bake, gently invert the proofed dough onto a piece of parchment paper. Score the top with a sharp lame or razor (a single long cut or decorative cuts). Carefully transfer the dough with parchment into the hot Dutch oven, cover, and bake covered for 20 minutes to trap steam.

After 20 minutes, remove the lid, reduce oven temperature to 230°C (450°F), and bake uncovered for an additional 20–25 minutes until deeply golden brown and the internal temperature reaches about 96°C (205°F). If using a baking stone, add steam for the first 10–15 minutes (pour hot water into the steam tray or spray water) then continue baking until done.

Remove the loaf from the oven and transfer to a cooling rack. Let cool completely for at least 1.5–2 hours before slicing to finish setting the crumb.