Sourdough Loaf - 750g Recipe

Feed starter ahead

Ensure your sourdough starter is active and bubbly. Feed it 4–8 hours before mixing so it's risen and peaking at room temperature. Use 150 g of active starter (100% hydration) at peak activity for this recipe.

Autolyse

In a large mixing bowl, combine 450 g bread flour and 50 g whole wheat flour. Add 300 g of the water (reserve 40 g) and mix until no dry flour remains. Let rest uncovered or lightly covered for 30–45 minutes. This hydrates the flour and begins gluten development.

Mixing

After autolyse, add 150 g active starter to the dough and mix by hand or with a dough hook until roughly incorporated. Sprinkle 10 g salt over the dough and add the reserved 40 g water to help dissolve the salt and adjust consistency. Mix for 3–5 minutes until the dough comes together into a cohesive, slightly sticky mass. The final dough temperature should be around 24–26°C.

Bulk fermentation with folds

Cover the bowl and let the dough rest at room temperature (about 22–24°C) for 3–4 hours total. During the first 2 hours, perform a series of 3 sets of stretch-and-folds at 30-minute intervals: wet your hand, reach under one side of the dough, stretch it up and fold it over the center; rotate the bowl and repeat 4 times per set. After the folds, let the dough rest undisturbed until it has increased in volume by about 30–50% and shows bubbles across the surface and sides.

Pre-shape and bench rest

Turn the dough gently onto a lightly floured surface. Pre-shape into a loose round by folding edges toward the center. Let rest seam-side down for 20–30 minutes, uncovered, to relax the dough.

Final shaping

Lightly flour your work surface with rice flour or bread flour. Flip the pre-shaped dough seam-side up and perform the final shape (boule or bâtard). For a boule: cup your hands around the dough and rotate it on the surface, pulling it toward you to create surface tension. For a bâtard: fold the dough into thirds, seal seams, then roll to tighten. Place seam-side up into a well-floured (rice flour) banneton or linen-lined bowl.

Proof (cold retard recommended)

Cover the banneton with a plastic bag and refrigerate for 12–18 hours for flavor development and easier scoring. If you prefer same-day baking, proof at room temperature for 2–3 hours until slightly puffy but not doubled.

Preheat

Place a Dutch oven (at least 26 cm / 10 in) with its lid in the oven and preheat to 250°C (482°F) for at least 45 minutes so the pot is thoroughly heated.

Score and transfer

When ready to bake, carefully invert the banneton onto a piece of parchment paper dusted with cornmeal or semolina. Score the loaf with a razor or sharp blade (1–3 shallow cuts about 5–7 mm deep) to control expansion. Using the parchment, lift the dough into the hot Dutch oven.

Bake

Cover and bake at 250°C (482°F) for 20 minutes to trap steam. After 20 minutes, reduce oven temperature to 230°C (446°F), remove the lid, and bake an additional 20–25 minutes until the crust is deep golden brown and the internal temperature reaches 96–99°C (205–210°F). Total bake time ~40–45 minutes.

Cool

Carefully remove the loaf from the oven and transfer to a wire rack. Peel off the parchment and allow the sourdough to cool completely for at least 2 hours before slicing to finish set the crumb.

This sourdough loaf yields approximately a 750 g finished loaf. Best consumed within three days of purchase: store at room temperature wrapped in a clean linen or paper bag to preserve crust. For longer storage, slice and freeze; toast slices from frozen as needed.