For the starter (if you don't have one already, keep in mind this process will take about a week):
100g whole wheat flour
100g all-purpose flour
200g water
For the bread:
500g bread flour (or all-purpose flour)
350g water (room temperature)
100g active sourdough starter
10g salt
Instructions
1. Make the Sourdough Starter. You can find the recipe here.
2. Autolyse (Prepare the Dough): - In a large bowl, mix 500g bread flour and 350g water by hand until all the flour is hydrated. Cover and let the mixture rest for 30 minutes. This step helps gluten formation.
3. Add the Starter and Salt:
Add 100g of your active sourdough starter to the dough mixture. Mix by hand, squeezing and folding until it's well incorporated.
Add 10g salt and continue mixing until evenly distributed throughout the dough.
4. Bulk Fermentation (First Rise):
Let the dough rest for about 3-4 hours at room temperature, folding every 30 minutes. To fold: gently lift one side of the dough and fold it over the center. Rotate the bowl and repeat on the other sides (4 folds total).
After the last fold, leave the dough to ferment until it has risen about 50%, becoming soft and bubbly.
5. Shape the Dough:
Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface. Shape it into a round or oval by gently folding the sides inward and creating surface tension by pulling the dough against the counter.
Place the shaped dough seam-side up in a floured proofing basket (or a bowl lined with a towel and floured) for the final rise.
6. Final Proofing (Second Rise):
Cover the dough and let it proof for 2-4 hours at room temperature or overnight in the refrigerator for a slow ferment. If refrigerated, allow the dough to come to room temperature for 1-2 hours before baking.
7. Preheat the Oven:
Preheat your oven to 250°C (475°F) with a Dutch oven or baking stone inside for at least 30 minutes. This helps create a steamy environment for a crispy crust.
8. Score and Bake:
Gently turn the dough out onto parchment paper. Score the top with a sharp knife or razor blade (make 2-3 slashes about ½ inch deep to allow the bread to expand in the oven).
Transfer the dough to the preheated Dutch oven (or onto the hot stone). Cover with a lid and bake for 20 minutes.
After 20 minutes, remove the lid and reduce the oven temperature to 230°C (450°F). Bake for another 20-25 minutes until the crust is deeply golden and crisp.
9. Cool and Enjoy:
Remove the bread from the oven and allow it to cool completely on a wire rack before slicing. This helps the interior set and improves the texture.
**Tips:
For a softer crust, brush the loaf with a little water before baking.
Sourdough flavor intensifies with longer fermentation times—consider refrigerating overnight for a tangier taste.
Always feed your starter the day before baking to ensure it's active and bubbly.
