Directions

Day 1: Mixing, Folding & Proofing

1. In a large mixing bowl, combine the flours and water. Mix by hand until no dry spots remain. Cover and rest for 1 to 3 hours at room temperature (around 78°F / 25°C).

2. Add the salt and sourdough starter to the dough. Using your hands, mix and fold until combined and less sticky. If too slack, rest 10 minutes and repeat until smooth and elastic.

3. Cover and let rest for 30 minutes. Then perform a “stretch and fold” — lift one side of the dough, fold over the opposite side, and repeat on all sides. Cover and rest.

4. Every 30–60 minutes for the next 4–6 hours, repeat the stretch and fold. The dough will become tighter and more elastic. After the last fold, rest 30 minutes to 2 hours, until the dough rises 20–50% in volume.

5. Turn dough onto a floured surface, smooth side up. Using floured hands and a bench scraper, pull and rotate until round and taut. Rest uncovered for 10 minutes.

6. Flip dough smooth side down. Fold bottom to top, sides inward, and top down to seal like a package. Flip back over, tighten with gentle pulls, and rest for 2 minutes.

7. Generously flour a banneton basket or a lined bowl. Place dough seam side up, dust the top with flour, cover with a bag, and refrigerate overnight (12–16 hours).

Day 2: Baking the Sourdough

1. Place a Dutch oven in your oven and preheat to 500°F (260°C). Once hot, carefully remove and dust the pot with cornmeal or sesame seeds.

2. Flip the dough into the pot, smooth side up. Brush off extra flour and score the top with a sharp blade or scissors. Cover with a lid and bake for 20 minutes. Lower the temperature to 475°F (245°C) and bake covered for 10 more minutes.

3. Remove lid and bake uncovered for another 25 minutes, until deep golden brown. Internal temperature should reach 208°F (98°C).

4. Let the bread cool in the pot for 10 minutes, then transfer to a wire rack. Allow it to rest for 1–2 hours before slicing.