An all-time classic. While this recipe is lengthy, the results are undeniably worth it.
- 450g bread flour
- 50g whole wheat flour
- 375ml tepid water
- 100g sourdough starter
- 10g salt
- First, feed the starter. I empty out any excess starter, leaving the starter in the jar at 100g. Add 50g of all-purpose flour, 50g of whole wheat flour, and 100g of tepid water. Mix well with a long-handled spoon and leave partially covered at room temperature until doubled in size, at least 3 hours but it could take up to 6 depending on starter activity and room temperature.
- Once the starter has doubled, you can mix your bread. Add the ingredients for the bread in a large bowl and mix with a long-handled spoon until well combined and no dry flour remains. Cover and let sit at room temperature to bulk ferment for 3 hours.
- Once done bulk fermenting, take a container with a rounded bottom (or a proving basket), lay a lintless, clean towel in the bowl, and flour it liberally.
- Turn the dough out onto a floured surface and begin tucking the sides up towards the top of the dough, rotating slightly after each tuck. Once you have completed a full rotation, flip the dough upside down and, using domed hands, rotate the dough, using its stickiness to seal the bottom of the dough. Place in the prepared container bottom side up. Fold the corners of the towel up so it covers the loaf and leave to prove overnight.
- 1 hour before baking, insert a dutch oven (lid on) into your oven. Preheat the oven at 500 degrees 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 cut with a lame or clean Exacto knife across the top of the loaf.
- Transfer the loaf and parchment paper to the dutch oven, put the lid back on and place the dutch oven on a cookie sheet to ensure the bottom of the loaf doesn’t burn.
- Put the dutch oven and baking sheet on the middle rack of the preheated oven for 20 minutes. After 20 minutes, remove the lid and bake for another 20 minutes until the crust is golden brown.
- Remove and let cool completely on a wire rack. The loaf should cool for a minimum of 2 hours, and is recommended to let cool overnight.