📝 About This Recipe
This quintessential sourdough loaf features a crackling, mahogany crust and a tender, airy crumb with the perfect level of lactic tang. Born from the ancient alchemy of wild yeast and long fermentation, this bread transforms humble flour and water into a complex masterpiece of flavor. It is a rewarding labor of love that brings the professional bakery experience directly into your home kitchen.
🥗 Ingredients
The Levain (The Build)
- 35 grams Active Sourdough Starter (bubbly and recently fed)
- 35 grams Bread Flour (high protein)
- 35 grams Whole Wheat Flour (for deeper flavor)
- 70 grams Filtered Water (lukewarm, approximately 80°F)
Main Dough
- 400 grams Bread Flour (unbleached)
- 50 grams Whole Wheat Flour (stone-ground is best)
- 310 grams Filtered Water (plus 25g reserved for salt mixing)
- 10 grams Sea Salt (fine grain)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
👨🍳 Instructions
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1
Prepare the Levain: Mix the active starter, flours, and 70g water in a small jar. 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 400g bread flour and 50g whole wheat flour. Add 310g lukewarm water and mix by hand until no dry flour remains. Cover and let rest for 1 hour to hydrate the proteins.
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3
Incorporate Levain: 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 fully incorporated. Rest for 30 minutes.
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4
Add Salt: Sprinkle the 10g of sea salt over the dough along with the reserved 25g of water. Squeeze the dough with your hands to incorporate (the dough will break apart slightly, then come back together).
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5
Bulk Fermentation (Folds): Over the next 2.5 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under one side of the dough, pull it up high, and fold it over the center; rotate the bowl and repeat 4 times per set.
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6
Final Bulk Rest: After the last fold, let the dough rest undisturbed in a warm spot for another 1.5 to 2 hours. The dough should look smooth, have visible air bubbles, and have increased in volume by about 50%.
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7
Pre-shaping: Gently tip the dough onto a lightly floured surface. Using a bench scraper, fold the edges into the center to form a loose round. Flip it over so the seam is down and let it rest uncovered for 20 minutes to relax the gluten.
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8
Final Shaping: Flip the dough back over. Fold the bottom up to the middle, the sides into the center, and the top down over everything. Roll it toward you to create tension, creating a tight, smooth skin on the top.
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9
Cold Proof: Dust a banneton (proofing basket) with rice flour. Place the dough seam-side up into the basket. Cover with a plastic bag and refrigerate for 12-15 hours. This 'cold retard' develops the signature sour flavor.
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10
Preheat: Place a Dutch oven (with lid) inside your oven and preheat to 500°F (260°C) for at least 45 minutes to ensure maximum heat retention.
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11
Scoring: Carefully tip the cold dough onto a piece of parchment paper. Use a sharp razor blade (lame) to make one long, decisive slash about 1/2 inch deep down the center at a 45-degree angle.
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12
Baking - Phase 1: Carefully lower the parchment and dough into the scorching hot Dutch oven. Cover with the lid and return to the oven. Immediately reduce the temperature to 450°F (230°C). Bake for 20 minutes.
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13
Baking - Phase 2: Remove the lid to reveal the 'oven spring.' Continue baking for 20-25 minutes uncovered, until the crust is a deep, dark chestnut brown. The internal temperature should reach 208°F.
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14
Cooling: Transfer the loaf to a wire rack. You may hear it 'singing' (crackling). Resist the urge to cut it immediately; wait at least 2 hours for the internal structure to set, or it will be gummy.
💡 Chef's Tips
Always use a digital scale for precision; volume measurements are unreliable for sourdough. 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 proofing basket; it doesn't contain gluten and prevents the dough from sticking better than wheat flour. Don't be afraid of a dark crust; the 'bold bake' is where the toasted, caramelized flavors live. Ensure your starter is at its peak (tripled in size) before starting the dough for the best rise.
🍽️ Serving Suggestions
Serve warm with thick slabs of salted cultured butter and a drizzle of wildflower honey. Toast a slice and top with smashed avocado, red pepper flakes, and a poached egg. Pair with a robust beef stew or a creamy roasted tomato basil soup. Use day-old slices for the ultimate gourmet grilled cheese with Gruyère and caramelized onions. Accompany with a glass of crisp Chardonnay or a funky farmhouse ale.