Ingredients
Starter and Dough
- 50 grams active sourdough starter
- 305 grams filtered water, 85-90°F
- 370 grams bread flour
- 30 grams whole wheat flour
- 7 grams fine sea salt
Instructions
- Mix Starter and Water: In a large bowl, combine the active sourdough starter with the warm filtered water. Use a fork to disperse the starter until fully mixed.
- Add Flours and Form Dough: Add the bread flour and whole wheat flour to the liquid. Mix initially with a spatula, then use your hand to combine until just a shaggy dough forms with no visible flour.
- Autolyse Rest: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This allows the flour to hydrate and gluten to start developing.
- Add Salt and Knead: Sprinkle the salt evenly over the dough. Knead liberally by hand for two minutes to incorporate the salt fully.
- Perform Stretch and Folds: Perform the first set of stretch and folds, then rest the dough for 30 minutes. Repeat this process three more times for a total of four sets, each separated by a 30-minute rest. This strengthens the dough’s gluten network.
- Bulk Fermentation: Let the dough bulk ferment at room temperature in a tall-sided container until it has nearly doubled in size (85-95%), appears glossy and domed, and jiggles slightly when shaken. This may take 6 to 10+ hours depending on ambient temperature.
- Pre-Shape and Rest: Gently transfer the dough to a floured surface and let it rest for 10-15 minutes.
- Shape the Dough: Shape the dough into a round boule using your hands or a bench scraper.
- Place in Banneton: Put the shaped dough seam-side up into a banneton dusted liberally with rice flour to prevent sticking.
- Final Proof: For best results, cover the banneton with a plastic bag or shower cap and refrigerate overnight for a cold final proof. Alternatively, proof at room temperature for 1-2 hours until the dough rises about 15% and puffs up slightly.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F with a Dutch oven inside. Keep the dough refrigerated if cold-proofed until the oven is fully preheated.
- Invert and Score Dough: Place parchment paper over the banneton, then invert to release the dough seam-side down onto the parchment. Score the bread with a lame or sharp blade to a depth of at least ½ inch to facilitate oven spring.
- Bake Covered: Place the dough with parchment into the hot Dutch oven, cover, and bake for 20 minutes at 450°F.
- Bake Uncovered: Remove the Dutch oven lid, reduce oven temperature to 425°F, and bake for an additional 25 minutes until the crust is golden brown and crackly.
- Cool: Remove the bread from the oven and transfer to a cooling rack. Allow it to cool at least one hour before slicing to prevent a gummy texture.
Notes
- Water temperature and ambient temperature greatly affect proofing times; adjust as needed.
- Using a tall-sided container for bulk fermentation helps track dough volume increase.
- Cold final proof enhances flavor and dough handling.
- Scoring the dough deeply ensures proper oven spring and avoids dense loaves.
- Allow cooling before slicing for best crumb texture.
- Rice flour in the banneton prevents sticking better than wheat flour.
- Stretch and folds replace kneading and develop gluten efficiently.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
