sourdough bread loaf

Intensity Key:

• Low – Mix, pour, bake (e.g., no-knead bread)

• Intermediate – Requires stretching/folding, shaping, steam baking

• High – Multiple steps, precise temperature control, scoring techniques

This recipe is Intermediate because you’ll need to handle a high-hydration dough, perform stretch-and-folds, and manage proofing times based on room temperature.

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Ingredients

For the Levain (active sourdough starter – made 8–12 hours before)

For the Final Dough

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Equipment

• Digital kitchen scale (recommended)

• Large mixing bowl

• Dough scraper

• 2 proofing bowls or bannetons (or 1 large bowl + towel)

• Dutch oven (5–7 quart / liter)

• Lame or sharp razor blade

• Parchment paper

• Spray bottle (for steam, optional)

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Method & Timing

Day 1 – Evening (8:00 PM) – Feed Starter

1. Mix 50g starter + 50g bread flour + 50g whole wheat flour + 100g water.

2. Cover and leave at 70–75°F (21–24°C) for 8–12 hours. It should double and be bubbly.

Day 2 – Morning (8:00 AM) – Autolyse

3. In a bowl, combine 400g bread flour + 100g whole wheat flour + 350g water (90°F/32°C). Mix until no dry flour remains. Cover and rest 45 minutes (autolyse).

8:45 AM – Mix Dough

4. Add 10g salt and all the levain (250g) to the dough.

5. Pinch and squeeze until fully combined (3–5 minutes). Dough will be sticky.

9:00 AM – Bulk Fermentation (4 hours total)

6. Cover and rest 30 minutes.

Perform 4 sets of stretch-and-folds, 30 minutes apart:

• 9:30 AM – Set 1

• 10:00 AM – Set 2

• 10:30 AM – Set 3

• 11:00 AM – Set 4

How to stretch and fold: Wet your hand. Grab one side of dough, stretch up, fold over to opposite side. Rotate bowl 90°, repeat 4 times.

11:00 AM to 1:00 PM – Final Bulk Rise

7. After the last fold, cover and let dough rest undisturbed for 2 hours.

   • Dough should be puffy, jiggle slightly, have visible bubbles, and increase ~50% in size.

1:00 PM – Shaping

8. Turn dough onto lightly floured surface.

9. Gently shape into a round or batard (oval). Let rest 15 minutes (bench rest).

10. Final shape: fold edges into center, roll tightly. Place seam-side up into a floured banneton or bowl lined with a floured towel.

1:30 PM – Cold Proof (Overnight)

11. Cover and refrigerate for 12–14 hours (or minimum 4 hours). This develops flavor.

Day 3 – Morning (8:00 AM) – Bake

12. Preheat Dutch oven in oven to 500°F (260°C) for 45 minutes.

13. Remove dough from fridge. Flip onto parchment paper. Score top with a lame (one deep slash off-center).

14. Carefully transfer dough (on parchment) into hot Dutch oven.

15. Bake covered at 475°F (246°C) for 25 minutes.

16. Remove lid. Bake uncovered at 450°F (232°C) for 20–25 minutes until deep brown and internal temp reaches 208–210°F (98–99°C).

17. Cool completely on a wire rack for 2 hours before slicing. Do not skip cooling – the crumb sets during this time.

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Nutrition Information (per slice, 1/16 of loaf, ~56g)

Calculated using standard ingredients. Actual values may vary slightly.