Servings: 14 slices
Ingredients
- 1 2/3 cups filtered water
- 1/4 cup active sourdough starter
- 2 tsp salt
- 3 1/3 cups bread flour
- 1 1/2 cups whole wheat flour
For best accuracy, use a scale and the metric ingredients.
Instructions
Mix the Dough
- In a large mixing bowl, combine the filtered water and sourdough starter. Stir until the starter is fully dissolved.
- Add the salt and mix well.
- Gradually add the bread flour and whole wheat flour. Mix until no dry flour remains, forming a shaggy dough.
Rest (Autolyse)
- Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes to 1 hour. This helps hydrate the flour and starts gluten development.
Stretch and Fold
- Perform 3 sets of stretches and folds, spaced 30 minutes apart. Wet your hands to prevent sticking. Gently pull one side of the dough up and fold it over to the opposite side. Rotate the bowl and repeat until you’ve stretched and folded all sides in a full circle. Cover the bowl after each set.
Bulk Fermentation
- Let the dough rise at room temperature until it has doubled in size (more or less). This can take several hours and depends on factors like temperature and starter activity.
Shape the Dough
- Lightly flour your work surface. Gently turn the dough out onto it.
- Fold each side of the dough into the center, then flip it over.
- Pull and shift the dough in a circular motion to form a ball with a tight, smooth surface.
Final Proof
- Place the shaped dough in a floured proofing basket or bowl, seam side up. If you don’t have one, place the shaped dough in whatever bowl you have.
- Cover and let it proof: At room temperature for about 2 hours or overnight in the refrigerator for a cold ferment.
Poke Test
- To test if the dough is ready to bake, gently press your finger into the dough: If the dough springs back slowly and incompletely, it’s ready. If it springs back quickly and fully, it needs more proofing. If it doesn’t spring back, it may be overproofed.
Preheat the Dutch Oven
- Preheat your oven to 450°F (230°C).
- Place the Dutch oven (with the lid on) inside the oven and heat it for 30 minutes.
Score and Bake
- Carefully turn the dough out onto parchment paper or a silicone bread sling. Use a razor or bread lame to score the top of the dough.
- Transfer the dough (with parchment paper or sling) into the preheated Dutch oven.
- Bake covered for 20 minutes, then remove the lid and bake uncovered for another 25-30 minutes or until the crust is deep golden brown.
Cool
- Allow the bread to cool completely on a wire rack before slicing. This ensures the crumb sets properly. (But I’ll understand if you can’t wait and cut into it while hot. I usually do.)
Video
Notes
-Adjust the dough's hydration level to make it wetter or drier, and experiment with different flours to suit your preference. Rye flour, for instance, is an excellent addition for added flavor and texture.
Nutrition
Calories: 155kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 335mg | Potassium: 77mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 2IU | Calcium: 10mg | Iron: 1mg
Nutrition values are approximate and may vary.
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