prep time
30 min
cook time
45 min
serves
1 loaf
difficulty
Hard
Ingredients
- 450g bread flour
- 50g whole wheat flour
- 375g water, room temperature
- 100g active sourdough starter (100% hydration)
- 10g fine sea salt
Method
- 01 Mix flour and 350g of the water until no dry flour remains. Cover and rest 30 minutes (autolyse).
Mix flour and 350g of the water until no dry flour remains. Cover and rest 30 minutes (autolyse).
- 02 Add starter and salt. Squeeze and fold until fully incorporated. Add remaining 25g water gradually if dough feels stiff.
Add starter and salt. Squeeze and fold until fully incorporated. Add remaining 25g water gradually if dough feels stiff.
- 03 Bulk ferment at room temperature 4–5 hours. Perform 4 sets of stretch-and-folds in the first 2 hours, every 30 minutes.
Bulk ferment at room temperature 4–5 hours. Perform 4 sets of stretch-and-folds in the first 2 hours, every 30 minutes.
- 04 Shape into a round or oval. Place seam-side up in a floured banneton or bowl lined with a floured cloth.
Shape into a round or oval. Place seam-side up in a floured banneton or bowl lined with a floured cloth.
- 05 Cover and refrigerate overnight, 10–16 hours.
Cover and refrigerate overnight, 10–16 hours.
- 06 Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
- 07 Turn dough onto parchment. Score with a sharp blade. Lower into Dutch oven, cover, and bake 20 minutes.
Turn dough onto parchment. Score with a sharp blade. Lower into Dutch oven, cover, and bake 20 minutes.
- 08 Remove lid. Reduce to 450°F (230°C) and bake another 20–25 minutes until deep brown. Cool on a wire rack at least 1 hour before cutting.
Remove lid. Reduce to 450°F (230°C) and bake another 20–25 minutes until deep brown. Cool on a wire rack at least 1 hour before cutting.
Notes
- ✦ Gerald needs to be active and bubbly — fed within 4–8 hours of use. If he’s sluggish, give him another feed and wait.
Gerald needs to be active and bubbly — fed within 4–8 hours of use. If he’s sluggish, give him another feed and wait.
- ✦ The cold proof is not optional. It develops flavor and makes scoring easier. 36 hours by accident is also fine.
The cold proof is not optional. It develops flavor and makes scoring easier. 36 hours by accident is also fine.
- ✦ The Dutch oven is doing the work of a professional steam-injected oven. Don’t skip it.
The Dutch oven is doing the work of a professional steam-injected oven. Don’t skip it.