Sourdough Recipe

8–12 hours before mixing the dough (or the evening before), combine 100 g active starter, 100 g flour and 100 g water in a jar. Stir until homogeneous, cover loosely and leave at room temperature until bubbly and doubled in volume (peak activity). This is your levain.

Autolyse

In a large mixing bowl, combine 600 g all-purpose/bread flour and 100 g whole wheat flour (if using) with 460 g of the water (reserve 60 g). Mix until no dry flour remains; dough will be shaggy. Cover and let rest 30–60 minutes to hydrate (autolyse).

Mixing

After autolyse, add 300 g of the levain and the reserved 60 g water to the bowl. Mix by hand or with a dough scraper until starter is incorporated. Sprinkle 14 g salt over the dough and fold to distribute. Continue mixing with stretch-and-folds in the bowl for about 3–5 minutes until the dough begins to feel cohesive and somewhat smooth.

Bulk fermentation with folds

Cover the bowl and let the dough ferment at room temperature (about 22–24°C / 72–75°F) for 3–4 hours. Perform a set of stretch-and-folds every 30 minutes for the first 2 hours (4 sets total): reach under the dough, lift a portion and fold it over the top, rotate the bowl and repeat 4–6 times per set. Between folds the dough should rise and show bubbles forming. After the folds stop, let the dough rest undisturbed until it has risen by about 30–50% and shows air pockets.

Shaping

Turn the dough out onto a lightly floured work surface. Divide into 1 or 2 equal pieces depending on loaf size desired (this recipe yields two medium boules or one large). Pre-shape each piece into a rough round by folding edges into the middle. Let rest 15–20 minutes, uncovered. For final shape, tighten each boule or bâtard by cupping hands and rotating on the counter while pulling dough toward you to create surface tension. Place each shaped loaf seam-side up into a well-floured banneton or bowl lined with a floured towel.

Cold retard (recommended for flavor)

Cover the bannetons tightly with plastic and refrigerate for 12–18 hours. Alternatively, proof at room temperature for 2–3 hours until puffy and increased by ~40%.

Preheat and score

About 45 minutes before baking, place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F). When ready to bake, invert a loaf onto parchment (seam-side down), dust the top lightly with flour, and score with a lame or sharp knife to control expansion (a 1/2–3/4-inch shallow slash or decorative pattern).

Bake

Carefully place the loaf and parchment into the preheated Dutch oven, cover, and bake covered at 250°C (480°F) for 20 minutes to trap steam. After 20 minutes, remove the lid, lower oven temperature to 230°C (450°F), and bake an additional 18–28 minutes until the crust is deeply golden brown and internal temperature reaches about 98–99°C (208–210°F). For a crisper crust, bake an extra 3–5 minutes uncovered.

Cool

Remove loaf from oven and transfer to a wire rack. Allow to cool at least 1.5–2 hours before slicing to finish setting the crumb.

’Nduja swirled loaf

After the final pre-shape, flatten the piece gently, dollop 30–60 g ’nduja in a few spots, fold and roll to distribute into a ribbon without completely homogenizing (you want streaks). Shape and proof as above. Bake the same way.

Blue cheese, walnut and ricotta loaf (marble style)

Fold in crumbled blue cheese (75 g) and toasted walnuts (60 g) during the second or third set of stretch-and-folds so they get distributed without overworking. Alternatively, at final shaping, spread 120 g ricotta thinly over the dough, sprinkle blue cheese and walnuts, then roll to create swirls before final shaping and proofing.

Anchovy butter (to serve)

Mix 60 g softened unsalted butter with 6 g finely chopped anchovy fillets until smooth and emulsified. Chill briefly to firm. Slice the finished sourdough and serve with anchovy butter spread on warm slices.