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Ingredients
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- 100 grams leaven or active starter
- 360 grams water
- 400 grams bread flour
- 100 grams whole wheat flour
- 10 grams sea salt
Instructions
- Prepare leaven 10-12 hours before mixing dough.
- Combine leaven and water in a bowl, then add flours.
- Let dough rest for 30 minutes for autolyse.
- Incorporate salt into the dough with wet hands.
- Perform stretch and fold method every 30 minutes for 2 hours.
- Let dough rise until increased by 75%.
- Pre-shape dough into a ball and let rest for 30 minutes.
- Final shape the dough and place in a floured banneton for proofing.
- Refrigerate for 12-24 hours for flavor development.
- Preheat Dutch oven to 500 degrees Fahrenheit.
- Score the top of the dough and transfer to Dutch oven.
- Bake at 450 degrees for 20 minutes with lid, then remove lid and bake for another 20-30 minutes.
- Cool for at least an hour before slicing.
Notes
Use a kitchen scale for accurate measurements.
Keep an eye on the dough’s temperature during proving.
Don’t rush the cooling stage for the best texture.
- Prep Time: 12-24 hours (including fermentation)
- Cook Time: 40-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 0.1g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg