📝 About This Recipe
Experience the alchemy of wild yeast with this quintessential sourdough loaf, featuring a shatteringly crisp, mahogany crust and a tender, airy crumb. This recipe celebrates the ancient heritage of Triticum wheat, utilizing a slow fermentation process to unlock complex lactic acid tang and superior digestibility. It’s more than just bread; it’s a living masterpiece that fills your kitchen with the soul-warming aroma of a traditional French boulangerie.
🥗 Ingredients
The Levain (The Pre-Ferment)
- 35 grams Active Sourdough Starter (bubbly and fed within 4-6 hours)
- 35 grams Bread Flour (high protein content)
- 35 grams Whole Wheat Flour (for added enzymatic activity)
- 70 grams Filtered Water (lukewarm, approximately 80°F)
The Main Dough
- 400 grams Bread Flour (unbleached, organic preferred)
- 50 grams Whole Wheat Flour (for depth of flavor)
- 310 grams Filtered Water (room temperature)
- 10 grams Fine Sea Salt (non-iodized)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
- 20 grams Extra Water (to help incorporate salt)
👨🍳 Instructions
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1
Build the levain: In a clean jar, mix the active starter, 35g bread flour, 35g whole wheat flour, and 70g lukewarm water. Cover loosely and let sit in a warm spot (75°F) for 4-6 hours until doubled in size and bubbly.
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2
Autolyse: In a large mixing bowl, whisk together the 400g bread flour and 50g whole wheat flour. Add 310g of water and mix by hand until no dry flour remains. Cover with a damp cloth and let rest for 1 hour to develop gluten.
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3
Mix the dough: Add 100g of your active levain to the autolyse mixture. Use your fingers to dimple the levain into the dough, then fold the dough over itself until incorporated. Let rest for 20 minutes.
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4
Add salt: Sprinkle the sea salt over the dough and add the remaining 20g of water. Squeeze the dough through your fingers (the 'pincer method') to fully integrate the salt, then perform 2 minutes of slap-and-folds on a clean surface until the dough becomes smooth.
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5
Bulk Fermentation (Stretch and Folds): Place dough in a clean bowl. Every 30 minutes for the next 2 hours, perform a set of 'stretch and folds' by grabbing one side of the dough, pulling it upward, and folding it over the center. Repeat for all four sides.
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6
Lamination: After the folds, let the dough rest undisturbed for 1.5 to 2 hours until it has increased in volume by about 50% and shows small bubbles on the surface.
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7
Pre-shaping: Gently turn the dough onto a lightly floured surface. Fold the edges toward the center to create a loose round. Flip it over so the seam is down and let it rest uncovered for 20-30 minutes; this is called the 'bench rest'.
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8
Final Shaping: Dust your proofing basket (banneton) with rice flour. Flip the dough over and fold the bottom third up, the sides inward, and roll it from the top down to create a tight cylinder (batard) or ball (boule). Use the friction of the counter to build surface tension.
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9
Cold Proof: Place the dough seam-side up into the basket. Cover with a plastic bag and refrigerate for 12-16 hours. This cold retard develops the signature sour flavor.
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10
Preheat: Place a Dutch oven inside your oven and preheat to 500°F (260°C) for at least 45 minutes to ensure the cast iron is scorching hot.
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11
Scoring: Carefully turn the cold dough out onto a piece of parchment paper. Use a sharp razor blade (lame) to make one long, decisive slash down the center at a 45-degree angle. This controls the 'oven spring'.
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12
Bake with Steam: Carefully lower the dough (with the parchment) into the hot Dutch oven. Drop in two ice cubes between the parchment and the pot wall to create extra steam. Cover with the lid and return to the oven.
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13
The Reveal: Immediately reduce the oven temperature to 450°F (230°C). Bake for 20 minutes with the lid on, then remove the lid to reveal the risen loaf. Bake for another 20-25 minutes uncovered until the crust is a deep, dark brown.
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14
Cooling: Remove the bread from the pot and place on a wire rack. You must wait at least 2 hours before slicing; the bread is still 'cooking' inside, and cutting too early will result in a gummy texture.
💡 Chef's Tips
Always use filtered water as chlorine can inhibit the wild yeast in your starter. If your kitchen is cold, proof your dough inside an oven that is turned off with the light on. Use rice flour for dusting your basket; it contains no gluten and prevents the dough from sticking perfectly. Don't be afraid of a dark crust; 'bold baking' creates the best flavor profile through caramelization. If you don't have a Dutch oven, use a heavy baking stone and a tray of boiling water on the bottom rack.
🍽️ Serving Suggestions
Serve thick slices toasted with cultured salted butter and a drizzle of wildflower honey. Pair with a bowl of creamy roasted tomato basil soup for the ultimate comfort meal. Use as the base for an elevated avocado toast with chili flakes and a poached egg. Accompany a charcuterie board featuring sharp cheddar, prosciutto, and fig jam. Enjoy alongside a glass of crisp Sauvignon Blanc or a malty Amber Ale.