Sourdough Bread Recipe

Mix levain

Evening before or 8–12 hours before using, mix 150 g active starter with 150 g all-purpose flour and 150 g water in a bowl until combined. Cover loosely and leave at room temperature (around 70–75°F / 21–24°C) until bubbly and increased in volume (about 4–8 hours depending on starter strength). Use when very active and airy.

Combine flours and water

In a large mixing bowl, combine 700 g bread flour and 100 g whole wheat flour. Add 560 g water (80% hydration relative to total flour weight) and mix until no dry streaks remain. Cover and rest for 30–60 minutes. This autolyse hydrates the flour and starts gluten development.

Add levain and salt

After autolyse, add 450 g active levain to the dough. Mix by pinching and folding until levain is fully incorporated. Sprinkle 18 g salt over the dough, then add a small splash (10–20 g) of water if necessary to help dissolve the salt and distribute it. Mix until the dough is cohesive and slightly sticky.

Bulk fermentation with stretch-and-folds

Cover the bowl and begin bulk fermentation at room temperature (72°F / 22°C). For the first 2.5–4 hours, perform 4 sets of stretch-and-folds at 30–40 minute intervals: wet your hand, lift one side of the dough and fold it over the middle, rotate the bowl and repeat 4–6 times per set. After the last set, let the dough rest until it has risen ~20–50% and shows bubbles on the surface; total bulk fermentation will be ~3–5 hours depending on temperature.

Pre-shape

Turn the dough onto a lightly floured surface. Using a bench scraper, divide into two equal pieces (about 900–950 g each) or keep as one loaf if preferred. Pre-shape each piece into a loose round by folding edges into the center and then rolling gently under your palms to create surface tension. Cover with a damp towel or plastic and rest 20–30 minutes.

Shape

After bench rest, shape each dough piece into a tight boule or bâtard: pull the dough toward you on the work surface while rotating to build tension, then flip seam-side down and cup under with your hands to tighten the skin. Place seam-side up in a well-dusted banneton or bowl lined with a floured towel (use rice flour or semolina to prevent sticking).

Cold retard

For improved flavor and scoring ease, cover the bannetons with a plastic bag and refrigerate for 12–18 hours. Alternatively, proof at room temperature for 2–4 hours until the dough has grown about 30–50% and passes the poke test (a gentle poke springs back slowly leaving a slight indentation).

Preheat oven and vessel

Place a Dutch oven (or baking stone with steam tray) in the oven and preheat to 475°F (245°C) for at least 45 minutes to ensure it's thoroughly heated.

Score and load

When ready to bake, carefully invert the banneton onto a piece of parchment paper. Using a lame or sharp knife, score the top with decisive strokes to allow controlled expansion (a 1/4–1/2 inch deep slash).

Bake with steam

Carefully transfer the dough (on the parchment) into the hot Dutch oven. Add 50–100 ml of boiling water to the steam tray or spray water into the oven if not using a Dutch oven to create steam. Cover and bake at 475°F (245°C) for 20 minutes with the lid on (steam phase).

Finish baking

After 20 minutes, remove the lid, lower oven temperature to 450°F (230°C), and bake another 20–25 minutes until the crust is deep golden-brown and the internal temperature of the loaf reads 205–210°F (96–99°C). If baking two loaves at once, rotate halfway through for even color.

Cool

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

Slice and serve at room temperature. Store wrapped in a linen bag or bread box for up to 3 days; freeze sliced for longer storage.