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Ingredients
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Sourdough Starter
Dough
For Serving
Method
Sourdough Starter
Activate starter
Feed and refresh your starter 4–8 hours before mixing (or the night before) so it's bubbly and at peak. Use 150 g of active 100% hydration starter at the time of mixing. If starter is refrigerated, take it out, feed with equal weights of flour and water, and wait until it doubles and is bubbly.
Dough
Autolyse
In a large mixing bowl, combine 450 g bread flour, 50 g whole wheat flour and 350 g lukewarm water. Mix until no dry flour remains and a shaggy mass forms. Cover and rest for 30–45 minutes. This hydrates the flour and starts gluten development.
Mix with starter and salt
After autolyse, add 150 g active starter on top of the dough. Sprinkle 12 g salt over the dough. Pinch and fold the dough to incorporate starter and salt — fold until mostly combined. Rest 20 minutes, then perform a series of stretch-and-folds.
Stretch and folds (bulk fermentation)
Over the next 3–4 hours at room temperature (about 22°C / 72°F), perform 4 sets of stretch-and-folds at 30-minute to 45-minute intervals: wet your hand, gently lift one side of the dough and fold it over the center, rotate the bowl and repeat for 4 sides (one full turn). After each set rest undisturbed. Dough should become smoother and stronger; bulk fermentation time will vary with temperature — aim for ~30–50% rise and airy feel.
Pre-shape and bench rest
Turn dough onto a lightly floured surface. Pre-shape into a loose round using a gentle coil or tuck method, seam side up. Let rest uncovered for 20–30 minutes to relax the gluten.
Proof
Cover and proof in the refrigerator for 12–18 hours for flavor development (cold retard). Alternatively proof at room temperature for 2–4 hours until puffy and slightly risen. If cold-proofing, remove from fridge 30–60 minutes before baking to take the chill off if desired.
Preheat and score
Place a Dutch oven (with lid) in the oven and preheat to 250°C (480°F) for at least 45 minutes. When ready, carefully invert the proofed loaf onto a piece of parchment, seam side down. Using a sharp lame or razor, score the top with a 1/4-inch deep cut or decorative pattern to control expansion.
Bake
Using oven mitts, lift the loaf on parchment into the preheated Dutch oven. Cover and bake at 250°C (480°F) for 20 minutes with the lid on to trap steam. After 20 minutes, remove the lid, reduce temperature to 230°C (450°F), and bake for an additional 20–25 minutes until the crust is deep golden brown and the internal temperature reaches about 96°C (205°F). Total bake ~40–45 minutes.
Cool
Carefully remove the loaf from the Dutch oven and place on a wire rack. Cool completely for at least 1–2 hours before slicing to allow the crumb to set.