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Ingredients
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Dough Ingredients
Method
Preparation Instructions
- 1
Mixing the Dough
In a large mixing bowl, combine the bread flour and whole wheat flour. Add the active sourdough starter and water, mixing until there are no dry flour pockets. Let the mixture rest for about 30 minutes.
- 2
Adding Salt
After the rest, sprinkle the salt over the dough. Wet your hands and fold the dough over itself to incorporate the salt. Continue to knead for about 5-10 minutes until the dough becomes smooth and elastic.
- 3
Bulk Fermentation
Cover the dough with a damp cloth and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. During this time, perform stretch and folds every 30 minutes for the first 2 hours.
- 4
Shaping
Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round loaf. Let it rest for 20-30 minutes before final shaping.
- 5
Final Proof
Shape the dough again as desired (batard or boule) and place it into a floured proofing basket. Cover and let it proof for another 2-3 hours at room temperature, or overnight in the fridge.
- 6
Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside. Once preheated, carefully place the dough into the pot, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- 7
Cooling
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.