- 400g bread flour
- 100g whole wheat flour
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration)
- 8g salt
- In a large mixing bowl, combine the flour and salt. Mix well.
- Add the active sourdough starter and water to the bowl. Stir until a shaggy dough forms.
- Cover the bowl with plastic wrap or a damp tea towel and let it rest at room temp for about 12 to 16 hours. This is the bulk fermentation stage.
- After the bulk fermentation, the dough should be noticeably risen and bubbly.
- Preheat your oven to 450°F (230°C). Place a Dutch oven or a lidded baking pot inside the oven while it preheats.
- Transfer the dough to a floured surface, and perform a series of stretches and folds.
- Fold the dough over itself a few times to shape it into a round loaf. Be gentle to preserve the gas bubbles.
- Place the shaped dough on parchment paper or baking sheet, and let it rest for about 30 minutes while the oven preheats.
- Carefully remove the hot Dutch oven from the oven, and place the dough seam side up, with the parchment paper, inside the pot.
- Score the top of the dough with a sharp knife or razor.
- Cover the Dutch oven with the lid and bake for 20 minutes.
- Remove the lid and continue baking for an additional 20-25 minutes or until the crust is deep golden brown. Leave the loaf in the oven for a further 10 minutes for a darker crust.
- Once done, remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
- Prep Time: 16 hrs
- Cook Time: 45 mins
- Category: bread
- Cuisine: American
- Serving Size: 1 slice
- Calories: 250
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 33 g
- Protein: 10 g
Keywords: no-knead sourdough bread