Rustic Sourdough Boule

1.Prepare the Levain: In a clean jar, mix the 50g starter, 50g bread flour, 50g whole wheat flour, and 100g water. Cover loosely and let it ferment at room temperature (70-75°F/21-24°C) until doubled or tripled in size and very bubbly (usually 4-6 hours). This is your active levain.

2.Autolyse: In a large mixing bowl, combine the 400g bread flour and 100g whole wheat flour with 375g of water. Mix until just combined into a shaggy mass. Cover the bowl and let it rest for 30 minutes. This allows the flour to fully hydrate.

3.Mix Dough: Add the 100g of active levain to the autolysed dough. Dimple it in with wet fingers, then mix thoroughly for 3-5 minutes until the levain is incorporated. Let the dough rest for 30 minutes.

4.Add Salt: Sprinkle the 10g of salt over the dough. Wet your hands and squeeze and fold the dough repeatedly for 2-3 minutes until the salt is fully integrated and the dough starts to feel slightly smoother.

5.Bulk Fermentation & Folds (3-4 hours): Over the next 2 hours, perform four sets of stretch and folds every 30 minutes. To perform a fold, gently stretch one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat three more times. 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 aeration (about 1-2 more hours, depending on room temperature).

6.Pre-shape: Gently turn the dough out onto a lightly floured surface. Gently shape it into a loose round (boule) by tucking the edges underneath. Let it rest, seam-side down, on the counter for 20-30 minutes (bench rest).

7.Final Shape: Lightly flour the top of the dough. Flip it over. Gently shape the dough into a tight boule by pulling the edges toward the center and rotating it to create surface tension. Place the shaped dough, seam-side up, into a well-floured banneton (or a bowl lined with a floured linen cloth).

8.Cold Proof: Cover the banneton tightly with plastic wrap or place it inside a plastic bag. Refrigerate for 12 to 18 hours (up to 24 hours) for optimal flavor development.

9.Preheat Oven: About one hour before baking, place a Dutch oven (with the lid on) inside your oven and preheat to 500°F (260°C).

10.Bake: Carefully remove the hot Dutch oven. Gently invert the cold dough from the banneton onto a piece of parchment paper. Score the top deeply with a sharp razor blade (a single long slash or a decorative pattern). Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Immediately toss 3-4 ice cubes into the bottom of the Dutch oven (away from the dough) and quickly place the lid on.

11.Steam Bake: Bake covered for 20 minutes at 500°F (260°C).

12.Uncover and Finish: Reduce the oven temperature to 450°F (230°C). Carefully remove the lid. Continue baking for another 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).

13.Cool: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely (at least 2 hours) before slicing to ensure the crumb sets properly.