Sourdough Bread

This boule is a beautifully crusty sourdough bread made with a blend of bread and whole-wheat flours, naturally leavened with a tangy starter and developed through gentle stretch-and-fold techniques for a tender, airy crumb.

Instructions

1. 1

   Place your mature sourdough starter in a bowl, and add 50 grams of the whole-wheat flour and 50 grams of the water (1:5:5 ratio). Mix well, and let it ferment overnight at room temperature (around 75°F) until it doubles in size (this will be your active sourdough starter).

2. 2

   In a large bowl, stir together the bread flour and the remaining 50 grams whole-wheat flour. Add the remaining 270 grams water, and mix using a wooden spoon until all the flour is hydrated. Let this mixture rest for 30 minutes.

3. 3

   Measure out 70 grams of your active sourdough starter, and add it to the dough mixture in the large bowl (reserve the remaining active sourdough starter for the next time you bake). Mix together with your hands until the starter is evenly distributed. Cover the bowl, and let it rest for 30 minutes.

4. 4

   Sprinkle the salt over the dough. Use your hands or a dough scraper to incorporate the salt evenly. Cover the bowl, and let it rest for 30 minutes.

5. 5

   Perform a series of stretches and folds to develop the gluten. To stretch and fold, grab 1 side of the dough, stretch it upwards, and fold it over the center. Repeat this process from all sides of the dough (four folds total). Cover the bowl, and let it rest for 30 minutes.

6. 6

   After the initial stretch and fold, perform a coil fold 3 times every 45 minutes for the next 3 hours. To coil fold, gently lift one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat this process until you've folded the dough around the bowl. This helps to build strength in the dough.

7. 7

   After 3 rounds of coil folds, let the dough rest until it has visibly risen and increased in volume by 30–50%. This can take 1–2 hours, depending on the temperature.

8. 8

   Gently turn the dough out onto a work surface lightly dusted with rice flour. Shape it into a round or oval loaf, being careful not to deflate it too much. You can use a bench scraper to help shape the dough.

9. 9

   Place the shaped dough, seam side up, into a proofing basket or a bowl lined with a well-floured kitchen towel. Cover with a towel or plastic wrap. Place in the fridge, and let it cold-proof for at least 8 hours or up to 48 hours.

10. 10

    About 45 minutes before baking, preheat your oven to 485°F. Place a Dutch oven or a heavy, lidded pot inside the oven to preheat as well.

11. 11

    Carefully remove the hot Dutch oven from the preheated oven. Turn the proofed dough out, seam side down, into the hot pot. Score the top of the dough with a sharp knife or razor blade. Cover with the lid, and bake for 20 minutes.

12. 12

    Reduce the oven temperature to 435°F. Remove the lid from the Dutch oven, and continue baking for 20–25 minutes, until the bread is deep golden brown and sounds hollow when tapped on the bottom. Remove the bread from the oven. Let it cool on a wire rack for at least 1 hour before slicing.

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