Ingredients
Scale
- 400g bread flour
- 100g whole wheat flour
- 350g warm water (90-95°F)
- 150g active sourdough starter (100% hydration)
- 10g sea salt
Instructions
- Mix flours and warm water, let rest 30 minutes
- Add starter and salt, mix thoroughly with wet hands
- Perform 4 sets of stretch and folds over 2 hours, resting 30 minutes between each
- Let dough bulk ferment 3 hours until increased by 50% with visible bubbles
- Shape into boule or batard, place in floured banneton seam-side up
- Final proof for 1-1.5 hours at room temperature until passing poke test
- Preheat Dutch oven at 450°F (230°C)
- Score dough, bake covered 25 minutes
- Remove lid, bake additional 20-25 minutes until deep golden
- Cool completely on wire rack minimum 1 hour before slicing
Notes
- Make sure starter is at peak activity
- Room temperature affects fermentation time – adjust as needed
- For add-ins like nuts or seeds, reduce water slightly
- Stores 4-5 days in paper bag at room temperature
- Can be frozen up to 3 months, wrapped well
- Prep Time: 30 minutes (active work)
- Cook Time: 45-50 minutes
- Category: bread