Ingredients
Dry Ingredients
- 400 g Bread Flour
- 50 g Whole Wheat Flour
- 50 g Vital Wheat Gluten
- 10 g Salt
Wet Ingredients
- 350 g Water room temperature
- 75 g Active Sourdough Starter 100% hydration
Method
- In a large bowl, whisk your water and active starter together until the starter is mostly dissolved. Add the bread flour, whole wheat flour, Vital Wheat Gluten, and salt. Mix by hand or with a spatula until a shaggy dough forms and no dry flour remains. Let the dough rest for 30 minutes after mixing (autolyse) before you start folding.
- Over the next 2 hours, perform 4 sets of "stretch and folds" every 30 minutes. Wet your hands, grab one side of the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 4 times per set. This builds the surface tension necessary for the loaf to hold its shape during the bake.
- Cover the bowl with a damp cloth and let it sit at room temperature until it has grown about 50% in size (6–8 hours).
- Gently tip the dough onto a lightly floured surface. Fold the edges into the center to create tension, then flip it over and use your hands to tension the top of the dough into a round loaf. You want to create a smooth side that resists tearing.
- Place the loaf upside down in a floured banneton or a bowl lined with a floured towel. Cover and refrigerate for 12–15 hours.
- Place your Dutch oven in the oven and preheat to 450°F (230°C). Once hot, carefully flip the cold dough onto parchment paper. Score the top with a sharp knife or razor to allow for expansion.
- Carefully place the dough (and parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Remove the lid, reduce the oven temperature to 425°F (220°C), and bake for another 20–25 minutes until the crust is deep golden brown.
- Remove the bread and let it cool for at least 2 hours on a wire rack before slicing.
Nutrition
Notes
Tip: Internal temperature should reach at least 205°F (96°C) for the perfect texture.