Ingredients:

  • 25g Active Sourdough Starter (100% hydration)
  • 50g Bread Flour (for levain)
  • 50g Whole Wheat Flour (for levain)
  • 100g Filtered Water (for levain)
  • 700g Bread Flour (for final dough)
  • 100g Whole Wheat Flour (for final dough, optional)
  • 700g Filtered Water (warm, approx. 85°F / 30°C)
  • 20g Fine Sea Salt

Instructions:

  1. Levain Preparation (4-6 hours prior): Feed the mature starter with 50g Bread Flour, 50g Whole Wheat Flour, and 100g Water. Cover loosely and leave in a warm spot until tripled in volume and bubbly (passes the float test).
  2. Autolyse: In the main mixing bowl, combine the 700g Bread Flour, 100g Whole Wheat Flour, and 700g warm Water until just incorporated (no dry spots). Cover and rest for 1 hour.
  3. Mixing: Add the entire 400g of active Levain to the rested dough. Dimple it in with wet fingers, then mix until incorporated.
  4. Salt Incorporation: Sprinkle the 20g of Fine Sea Salt over the dough. Pinch and fold vigorously for 3-5 minutes until the salt is fully absorbed and the dough begins to feel cohesive.
  5. Bulk Fermentation & Folds: Cover the dough and let it rest for 30 minutes. Perform 3 sets of stretch and folds every 30-45 minutes for the first 2 hours. The dough should become smoother and stronger. Allow the dough to complete bulk fermentation until it has visibly risen by about 30-50%.
  6. Pre-shape: Gently turn the dough onto a lightly floured surface. Shape into a loose round. Cover and bench rest for 20-30 minutes.
  7. Final Shape & Cold Proof: Shape the dough tightly into a boule or batard, ensuring good surface tension. Place the shaped loaf, seam-side up, into the prepared, heavily floured banneton. Cover and refrigerate (cold proof) for a minimum of 8 hours, preferably 12-18 hours.
  8. Baking Preheat: 1 hour before baking, place the Dutch Oven (lid on) into the oven and preheat to 500°F (260°C).
  9. Score and Bake (Lid On): Carefully invert the cold dough onto parchment paper. Use a sharp blade to score the top deeply. Lower the loaf (using the parchment as a sling) into the hot Dutch Oven. Cover and bake for 20 minutes at 500°F (260°C).
  10. Bake (Lid Off): Reduce the temperature to 450°F (230°C). Remove the lid and bake for an additional 25-30 minutes until the crust is deep mahogany brown.
  11. Cool: Transfer the finished loaf to a wire rack and allow to cool completely (at least 2 hours) before slicing.