Published on April 26, 2020
Last modified on May 17th, 2020
An all time classic. While this recipe is lengthy, the results are undeniably worth it.
- 450 g bread flour
- 50 g whole wheat flour
- 375 ml tepid water
- 100 g sourdough starter
- 10 g salt
Mix until well combined in a large bowl, cover, and let sit at room temperature for 3 hours. Perform “stretch and folds” every 30min.
Cover and rest in the refrigerator for at least 12 hours.
2 hours before baking, remove bread from the fridge. Drape a lint-free cloth over a pyrex dish that just fits the loaf, dust the cloth with flour. Shape dough place and place in pyrex dish, top side down.
1 hour before baking, insert a dutch oven (lid on) on a baking sheet into your oven. Preheat your oven at 500 degree fahrenheit for 1 hour.
Once preheated, remove the dutch oven. Transfer the loaf, top side up, to a circular piece of parchment paper cut to the size of the bottom of your dutch oven, score 1” deep with a lame or (clean) exacto knife.
Transfer the loaf and parchment paper to the dutch oven, put the lid back on and place in the preheated oven for 20 minutes. After 20 minutes, remove the lid and bake for another 20 minutes until the crust is golden brown.
Once the bread’s crust is golden brown, remove from the dutch oven and let cool on a wire rack. For best tasting bread, let cool overnight.