Yield: 1 loaf

Timeline: ~24 hours (mostly hands-off)

Skill level: Confident home baker

Levain

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20 g active sourdough starter

40 g bread flour or AP flour

10 g whole wheat flour

50 g water (room temperature)

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Dough

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450 g bread flour

350 g water (room temperature)

100 g levain (from above)

10 g salt

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1. Levain (build 4-6 hours before mixing)

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Mix all levain ingredients in a small jar.

Cover loosely and let ferment at ~70–75°F until doubled and active (4–6 hours).

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Levain is ready when doubled, bubbly, and domed.

1. Autolyse (optional but recommended)

   In a large bowl, mix:

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450 g bread flour

50 g whole wheat flour

330 g of the water (reserve 20 g)

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Mix until no dry flour remains.

Cover and rest 30–45 minutes.

1. Mix

   Add to the dough:

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100 g levain

10 g salt

Remaining 20 g water

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Mix by hand until fully incorporated (pinch and fold).

Rest 10 minutes.

1. Bulk Fermentation

   Total bulk time: 3.5–4.5 hours at ~72°F

   Perform 3 sets of stretch & folds:

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First fold: 30 minutes after mixing

Second fold: 30 minutes later

Third fold: 30 minutes later

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After final fold, let dough rest undisturbed until it has risen 30–50%, feels lighter, and shows bubbles along the edges.

1. Pre-Shape

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Turn dough onto lightly floured surface

Gently shape into a loose round or oval

Rest uncovered 20–30 minutes

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1. Final Shape

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Shape into a batard or boule with gentle tension

Place seam-side up into a floured banneton

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Dust banneton with AP flour (rice flour optional but not required).

1. Cold Proof

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Cover banneton (Press’n Seal is fine)

Refrigerate 12–24 hours at ~38–40°F

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1. Preheat

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Place Dutch oven (with lid) in oven

Preheat to 500°F for at least 30–45 minutes

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Optional: place a cast iron skillet on lower rack to buffer bottom heat

1. Score & Bake

   Score:

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Remove dough straight from fridge

Turn onto parchment

Score once, lengthwise, ~½ inch deep

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Bake:

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Load loaf → cover → immediately reduce oven to 450°F

Bake 20 minutes, lid ON

Remove lid, reduce to 425°F

Bake 20–25 minutes uncovered

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Target internal temperature: 208–210°F

1. Cool

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Remove loaf from Dutch oven

Cool on rack at least 1 hour (2 hours ideal)

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Notes & Tips

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For more lift: keep starter mostly white flour; put whole wheat in the dough

For lighter crumb: end bulk closer to 30–40% rise

For more sour flavor: extend cold proof to 24 hours

Thermometer beats guessing — use it

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