Ingredients
- 375 g lukewarm water, divided
- 125 g ripe sourdough starter
- 400 g all-purpose flour
- 100 g whole wheat flour
- 8 g sea salt
- rice flour, for dusting the proofing basket (optional)
Make the Dough
In a large bowl, combine 350 g of water with the sourdough starter. Stir well to dissolve the starter. Add the all-purpose and whole wheat flour. Mix with a spoon or fork, then use your hands to combine all the flour until you have a shaggy dough. Cover the bowl with a plate or towel. Let it rest for 30 minutes to hydrate (autolyse).
After 30 minutes, add the salt and the remaining 25 g of water. Mix thoroughly with your hands to ensure the salt is incorporated.
Bulk Fermentation
Cover the dough and let it rest for 30 minutes. Begin the stretch and folds process: stretch one side of the dough and fold it onto itself, then repeat for the other three sides. Flip the dough, seam side down. Cover and let it rest for another 30 minutes.
Repeat the stretch and folds every 30 minutes for 4 to 6 cycles. The dough should increase in size by about 30%. It will become more structured, smoother, and show bubbles on the surface. If it hasn’t risen enough after 6 folds, keep folding until ready.
Avoid over-fermenting. Over-fermented dough feels slack and sticky.
Shape the Dough
Prepare a banneton, proofing basket, or bowl lined with a clean kitchen towel dusted with rice or regular flour. Flour half of your working surface, leaving the other half unfloured.
Transfer the dough to the floured side. Gently stretch it into a rectangle by pulling the edges. Fold the bottom end halfway up and then fold the top end over the bottom, forming a long, skinny shape.
Roll the dough up and place it seam side down on the unfloured half of the surface. Push the dough away and pull it toward you in circular motions to build tension and shape a round, taut loaf.
Dust the top with more flour. Flip the loaf seam side up and transfer it to the proofing basket, top down. Optionally, do a few ‘stitches’ by crossing the dough edges to seal the bottom.
Wrap the basket with a kitchen towel and refrigerate for 18 hours.
Bake the Bread
Preheat your oven to 500°F (260°C) with a Dutch oven inside. Place a piece of parchment paper over the proofing basket, about the width of the basket. Cover the parchment with a plate.
Flip the basket to invert the dough onto the plate with the parchment paper. Remove the basket. Score the dough as you like using a razor blade, bread lame, or sharp knife.
Use the parchment paper as a sling to transfer the dough into the preheated Dutch oven. Optionally, add a splash of water for a crispier crust. Cover with the lid.
Reduce the oven temperature to 450°F (230°C). Bake covered for 20 minutes. Remove the lid and bake for another 15-20 minutes or until golden brown.
Transfer the bread to a wire rack and cool for about 1 hour before slicing.
Homemade Sourdough Bread
Ingredients
- 375 g lukewarm water, divided
- 125 g ripe sourdough starter
- 400 g all-purpose flour
- 100 g whole wheat flour
- 8 g sea salt
- rice flour, for dusting the proofing basket (optional)
Instructions
- Combine 350 g water with sourdough starter.
- Stir in all-purpose and whole wheat flour to form shaggy dough.
- Cover and rest for 30 mins.
- Add salt and remaining 25 g water. Mix thoroughly.
- Cover and rest for 30 mins.
- Perform 4-6 sets of stretch and folds every 30 mins until dough rises by 30%.
- Flour half your working surface.
- Transfer dough to floured side, stretch into rectangle.
- Fold bottom end halfway up, then top end over bottom.
- Roll dough, place seam side down on unfloured side, shape into round loaf.
- Dust with flour, place seam side up in floured proofing basket.
- Wrap and refrigerate for 18 hours.
- Preheat oven to 500°F (260°C) with Dutch oven inside.
- Invert dough onto parchment-covered plate, score as desired.
- Transfer dough to Dutch oven using parchment as sling.
- Bake at 450°F (230°C) for 20 mins covered, then 15-20 mins uncovered or until golden brown.
- Cool on wire rack for 1 hour before slicing.