Sourdough Recipe

Mix levain

6–12 hours before mixing the final dough (depending on starter activity), combine 50 g active starter, 50 g all-purpose flour, 50 g whole wheat flour and 100 g room-temperature water in a jar. Stir until homogenous, cover loosely, and let sit at room temperature until bubbly and doubled (6–12 hours). Use when at peak activity.

Combine flours and water

In a large mixing bowl, whisk together 450 g bread flour and 50 g whole wheat flour. Add 360 g lukewarm water and mix with a spatula or your hand until no dry flour pockets remain. The dough will be shaggy and sticky. Cover the bowl and rest for 30–60 minutes (autolyse).

Incorporate levain and salt

After autolyse, add 200 g of the active levain to the dough. Mix by pinching and folding or using wet fingers until levain is incorporated. Sprinkle 12 g salt over the dough, add a small splash of water (10–20 g) if needed to help dissolve the salt, and mix until salt is evenly distributed. The dough should become smoother and more cohesive.

Bulk fermentation with stretch and folds

Cover the bowl and begin bulk fermentation at room temperature (21–24°C / 70–75°F). For the first 2–3 hours, perform 4 sets of stretch-and-folds every 30 minutes: wet your hand, reach under the dough, stretch a portion up and fold it over the center, rotating the bowl 90° between folds (about 4-6 folds per set). After the sets, let dough rest undisturbed until it has increased by about 20–50% and shows bubbles on the surface and edges. Total bulk fermentation typically 3–5 hours depending on temperature and levain strength.

Optional coil folds

If dough is slack, you may perform 1–2 coil folds during the early bulk fermentation to build strength. To do a coil fold, lift the dough from the center and let it stretch down, then fold it on top of itself.

Pre-shape

Turn the dough out onto a lightly floured surface. Using a bench scraper, shape it gently into a round by folding the edges toward the center to create surface tension. Let rest uncovered for 20–25 minutes (bench rest).

Final shape

After bench rest, tighten the dough into its final shape (boule or bâtard). For a boule: cup your hands around the dough and rotate on the counter, dragging it slightly to create tension. For a bâtard: fold the dough lengthwise, seal the seam, then roll to tighten. Dust a banneton or bowl lined with a well-floured linen with semolina or rice flour, place seam-side up into the basket.

Cold proof (recommended)

Cover the banneton with a plastic bag or place in a container and refrigerate for 8–20 hours. Cold proof slows fermentation and improves flavor and oven spring. Alternatively, proof at room temperature 2–4 hours until slightly puffy but not overproofed.

Preheat Dutch oven

Place a Dutch oven with its lid in your oven and preheat to 250°C (480°F) for at least 45 minutes to 1 hour so the vessel and lid are very hot.

Score and transfer

When ready to bake, carefully turn the banneton over onto a piece of parchment paper so the dough is seam-side down. Score the top with a sharp lame or razor (1–3 shallow cuts or a decorative pattern) to control expansion.

Bake with steam

Using oven mitts, remove the hot Dutch oven lid, lift the dough on the parchment and place it into the Dutch oven. Cover and bake at 250°C (480°F) for 20 minutes to trap steam (this promotes oven spring and crust formation).

Finish baking

After 20 minutes, reduce oven temperature to 230°C (445°F), remove the lid, and bake for an additional 18–25 minutes until the crust is deep golden-brown and the loaf registers 96–99°C (205–210°F) on an instant-read thermometer. Total bake time ~38–45 minutes.

Cool

Carefully remove the loaf from the oven and transfer to a wire rack. Let cool at least 1–2 hours before slicing to allow the crumb to set.

Slice and serve with butter, olive oil, or use for sandwiches. Store cooled bread in a paper bag at room temperature up to 2–3 days, or slice and freeze for longer storage.