50/50 Sourdough Bread Recipe

Mix levain

In a clean jar or bowl, combine 100 g active sourdough starter with 100 g bread flour and 100 g water. Stir until evenly combined, cover loosely, and leave at room temperature for 4–6 hours (or until doubled and bubbly) depending on ambient temperature. Use when mature and active.

Autolyse

In a large mixing bowl, combine 250 g bread flour and 250 g whole wheat flour with 360 g water. Mix until no dry flour remains; the dough will be shaggy. Cover and rest 30–45 minutes. This hydrates the flour and improves gluten development.

Add levain and salt

After autolyse, add 200 g of the mature levain to the dough. Sprinkle 10 g salt over the dough (and add 10 g oil or melted butter if using). Pinch and fold to incorporate: squish the dough until levain and salt are evenly distributed. This may take 2–4 minutes.

Bulk fermentation with stretch-and-folds

Cover the bowl and perform a series of stretch-and-folds over the first 2 hours: every 20–30 minutes lift a portion of the dough, stretch it up, then fold it over itself, turning the bowl 90° and repeating 4–6 times total per session. Repeat for 3–4 sessions (about 2 hours). After the final set of folds, let the dough continue bulk ferment until it has risen about 30–50% and shows bubbles on the surface and throughout when folded (total bulk fermentation time typically 3–4 hours at room temperature, depending on temperature and levain activity).

Pre-shape

Turn the dough out onto a lightly floured surface. Using a bench scraper and cupped hand, pre-shape into a loose round by folding edges underneath to create surface tension. Rest uncovered for 20–30 minutes to relax the gluten.

Final shape

After the bench rest, tighten the shape: cup your hands and rotate the dough on the bench while dragging it slightly to create a taut skin. Place the shaped loaf seam-side up into a well-floured banneton (dust with 2 tbs rice flour) or a bowl lined with a floured towel. Cover and proof.

Proofing

Proof at room temperature for 1–2 hours until slightly puffy, or for 8–12 hours in the refrigerator for an overnight cold proof (chilled dough is easier to score and yields more flavor). If cold-proofing, place banneton in fridge seam-side up; if baking immediately, proceed when dough is jiggly and has moderate oven spring potential.

Preheat

At least 45–60 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone and an empty metal tray on the bottom rack to create steam. If using a Dutch oven, preheat the pot (lid on) inside the oven.

Score and transfer

When ready to bake, carefully turn the proofed dough out seam-side down onto a piece of parchment dusted with cornmeal (1 tbs) or onto a floured peel. Score the top with a sharp lame or razor to control expansion (one long central slash or a pattern of choices).

Bake with steam (Dutch oven method)

If using a preheated Dutch oven: lift the dough on the parchment into the hot pot, cover, and bake at 475°F (245°C) for 20 minutes with the lid on. After 20 minutes, remove the lid, reduce oven temperature to 450°F (230°C), and continue baking 20–25 more minutes until the crust is deep golden-brown and internal temperature reaches 204–208°F (95–98°C).

Bake with steam (baking stone method)

If using a baking stone, slide the loaf (on parchment) onto the hot stone. Immediately pour 200 ml hot water into the empty metal tray on the bottom rack to create steam and quickly close the oven. Bake at 475°F (245°C) for 20 minutes, then remove the steam tray, reduce temperature to 450°F (230°C), and bake another 20–25 minutes until crust is deeply colored and internal temp is 204–208°F (95–98°C).

Cooling

Remove the loaf from the oven and transfer to a cooling rack. Let cool completely for at least 1.5–2 hours before slicing; this finishes the crumb-setting and improves texture.

Hydration: This recipe is about 72% hydration (360 g water on 500 g flour plus levain water). If your whole wheat flour is very thirsty, reduce water by 10–20 g or adjust during mixing. Fermentation times vary with temperature and starter strength. For a gentler crumb, cold-proof overnight.