Servings: One loaf
Starter*:
When you want to mix the bread dough, feed the starter with a ratio as per the chart below.
Ingredients and Method:
Feed your starter and sit in a warm place. (Ratio and timing as per chart above – always weighed).
Mix the dough
122g active starter*
325g water (mix water & starter first then add salt and flour)
10g sea salt
300g unbleached all-purpose flour
185g whole wheat flour
Place in mixer with a dough hook, or mix with your hands, until the dough is shaggy.
Place in a lightly oiled bowl with a lid.
Let it rest for 1 hour.
Stretch & fold every 30 minutes x 3
Let it bulk ferment on the counter for 4-6 hours, until it springs back when poked.
Place the dough in a rice floured banneton or basket lined with parchment paper or a tea towel, let it rest for 15 minutes.
Cover and cold proof in the fridge overnight.
Next morning:
Take the dough out of the fridge.
Place a baking pan with a lid (a roaster or Dutch oven) in the oven and heat to 500°F for 15-30 minutes.
Shape and score the dough on parchment or a silicone sling.
Place the the dough on the parchment or silicone sling in the hot pan and put in the oven.
Reduce the temperature to 450°F and bake covered for 30 minutes.
Reduce the temperature to 400°F, remove the lid and bake 5 more minutes or until golden.
Additive options:
Dried cranberries (100g)
Pepitas (50g)
Chopped jalapeños
Grated cheese
Chopped roasted garlic
*Edited December 11, 25
This recipe is for a 71% hydration level.
Dough becomes slightly sticky and harder to knead. Bread will be softer with a tight crust. Great for a beginner sourdough baker. As a beginner work between 65%-70% hydration.
Please try this Simple Sourdough Calculator