Classic Sourdough Boule

1The Autolyse: In a large mixing bowl, combine the bread flour, whole wheat flour (50 g), and 350g of the water. Mix until no dry pockets of flour remain. Cover the bowl and let it rest for 30 minutes to 1 hour. This process, called autolyse, allows the flour to fully hydrate.

2Mixing the Dough: Add the active sourdough starter to the autolysed dough and mix thoroughly by hand until fully incorporated. Let the dough rest for 10 minutes.

3Adding Salt: Dissolve the 10g of salt in the remaining 25g of water. Pour this mixture over the dough and squeeze and fold the dough repeatedly for 5-7 minutes until the salt and water are fully absorbed and the dough begins to feel cohesive. Cover the bowl.

4Bulk Fermentation and Folding: Allow the dough to bulk ferment at room temperature (ideally 22-25°C) for 3 to 4 hours. During this time, perform four sets of 'stretch and folds' at 30-minute intervals. To perform a stretch and fold, wet your hand, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until all four sides have been folded. Cover the dough between each set.

5Final Bulk Rest: After the final set of folds, let the dough rest undisturbed until it has increased in volume by about 30-50% and shows signs of activity (bubbles on the surface).

6Pre-Shaping: Gently turn the dough out onto a lightly floured surface. Lightly shape it into a loose round (a pre-shape) and let it rest, uncovered, for 20-30 minutes. This allows the gluten to relax.

7Final Shaping: Dust a proofing basket (banneton) generously with rice flour or semolina. Flip the dough over and gently shape it into a tight boule (round) using tension-building techniques. Place the shaped dough seam-side up into the prepared banneton.

8Cold Proofing: Cover the banneton tightly with plastic wrap or place it inside a large plastic bag. Transfer the dough to the refrigerator (4°C) for a cold proof of 12 to 18 hours. This develops the deep, complex flavor.

9Preheat Oven: About 45 minutes before baking, place a Dutch oven (with the lid on) inside your oven and preheat the oven to 250°C.

10Baking (Covered): Carefully remove the hot Dutch oven. Gently invert the cold dough onto a piece of parchment paper, then score the top of the loaf with a sharp razor blade or lame (a single deep cut is traditional). Use the parchment paper to carefully lower the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes.

11Baking (Uncovered): Remove the lid of the Dutch oven. Reduce the oven temperature to 230°C and continue baking for another 25 to 30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 98°C.

12Cooling: Carefully remove the loaf from the Dutch oven and transfer it to a wire rack. Allow the sourdough boule to cool completely (at least 2 hours) before slicing to ensure the crumb structure sets properly.