House Sourdough Recipe

Build levain (evening before baking)

In a clean jar or bowl, mix the active sourdough starter, whole wheat flour, and water until homogenous. Cover loosely and leave at room temperature (about 70–75°F / 21–24°C) for 6–12 hours until doubled and bubbly. Timing will depend on starter strength and ambient temperature.

Autolyse

In a large bowl, combine the bread flour and whole wheat flour with 350 g of the water (reserve 25 g for later). Mix until no dry flour remains and the dough is shaggy. Cover and rest for 30–60 minutes. This hydrates the flour and begins gluten development.

Mix levain into dough

After autolyse, add the levain (200 g) to the dough. Pour the remaining 25 g water over the levain if it seems stiff. Using wet hands, pinch and fold the dough to incorporate the levain fully (about 2–3 minutes). The dough will be sticky but cohesive.

Add salt and finish mixing

Sprinkle the salt over the dough. Incorporate by squeezing and folding until salt is well distributed and dough becomes smoother (about 3–5 minutes).

Bulk fermentation with stretch & folds

Cover the bowl and let the dough rest for 30 minutes. Then perform a set of stretch-and-folds: lift one side of the dough, stretch gently, fold over the top; rotate bowl and repeat 4 times to complete a cycle. Repeat stretch-and-fold cycles every 30 minutes for a total of 3–4 cycles (about 2–3 hours total bulk fermentation at 75°F / 24°C). Between cycles the dough will become more elastic and slightly rise. If ambient temperature is cool, bulk fermentation can take longer; if warm, shorten accordingly.

Bulk fermentation final rise

After the last set, let the dough rest undisturbed until it has increased by about 20–50% and shows small bubbles on the surface and sides (timing varies: often 2–4 hours total bulk, depending on temperature and starter).

Pre-shape

Lightly flour a work surface. Gently turn the dough out onto the surface, keeping as much gas as possible. Using a bench scraper, pre-shape into a loose round by folding edges toward the center. Let rest uncovered for 20–30 minutes.

Final shape

After bench rest, tighten the dough into a boule or bâtard: cup your hands around the dough and rotate on the counter to create surface tension, or roll the dough away from you and tuck the seam underneath. Place seam-side up into a well-floured proofing basket (banneton) or bowl lined with a floured towel.

Proof (cold retard recommended)

Cover and refrigerate for an overnight cold proof for 8–18 hours. This slows fermentation, develops flavor, and makes scoring easier. Alternatively, proof at room temperature for 3–4 hours until puffy but not overproofed.

Preheat oven

Place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 475°F / 245°C for at least 45 minutes before baking. If using a Dutch oven, preheat the empty vessel with the lid on.

Score and bake

When ready to bake, carefully turn the chilled dough onto a piece of parchment (seam-side down). Score the top with a lame or sharp knife to control oven spring. Using oven mitts, transfer the dough (on parchment) into the hot Dutch oven, cover, and bake at 475°F / 245°C for 20 minutes with the lid on. After 20 minutes, remove the lid, reduce temperature to 450°F / 230°C, and bake an additional 20–25 minutes until the crust is deeply golden-brown and internal temperature reaches about 205–210°F (96–99°C). Total bake time 40–45 minutes.

Cool

Carefully remove the loaf from the Dutch oven and cool completely on a wire rack for at least 2 hours before slicing. This allows the crumb to set and finish cooking.

Make honey butter

While the bread cools, combine the softened unsalted butter, Mikolich Farm honey, and fine sea salt in a bowl. Beat with a fork or hand mixer until smooth and homogenous, scraping down the bowl as needed. Taste and adjust honey or salt to preference. Transfer to a small dish and chill slightly if you prefer a firmer spread.

Serve

Slice the sourdough and serve with generous pats of Mikolich Farm honey butter. Store leftover butter covered in refrigerator for up to 2 weeks; bring to room temperature before serving.