This naturally leavened bread relies on wild yeast from a sourdough starter for fermentation. It develops flavor slowly, resulting in that complex tang , a beautiful crust , and a structure that is both airy and satisfying. It’s perfect for toast, sandwiches, or enjoying plain with good butter.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 30 minsCook Time 45 minsTotal Time 1 hr 15 mins 3 ⅓ cups bread flour (or 90% bread flour + 10% whole wheat)
1 ⅔ cups filtered water, room temperature
½ cup active sourdough starter (fed and bubbly)
1 ¾ tsp sea salt
DAY 1 – Mix, Bulk Ferment, and Shape
Autolyse (30 minutes)
1
In a large bowl, mix 500g flour and 375g water by hand until no dry spots remain.
Cover and let rest for 30–60 minutes. This helps gluten development and extensibility.
Add Starter & Salt
2
Add 100g starter and 10g salt to the autolysed dough.
Mix by hand (or use the “pinch and fold” method) until fully incorporated.
Bulk Fermentation (4–5 hours at 75–78°F / 24–26°C)
3
Leave the dough covered at room temperature.
Every 30 minutes , perform a set of stretch & folds (grab the edge, stretch up, and fold over the center). Do this 4 times over the first 2 hours.
Final Stretch & Shape
4
Turn dough onto a lightly floured surface.
Pre-shape into a round and let it rest uncovered for 20 minutes.
Perform final shaping into a tight boule or batard.
Cold Proof (8–12 hours)
5
Place dough seam-side up in a floured banneton or bowl lined with a floured cloth.
Cover and refrigerate overnight (8–12 hours). This develops flavor and makes scoring easier.
DAY 2 – Score & Bake
Preheat Oven
Score the Dough
7
Remove dough from fridge and flip onto a piece of parchment paper .
Score with a lame or razor (1 long slash or decorative pattern).
Bake
8
Transfer to Dutch oven , cover with lid.
Bake at 475°F (245°C) for 20 minutes covered , then 25 minutes uncovered until deep golden brown.
Cool & Serve
Tips
10
No Dutch oven? Use a baking stone + a tray of hot water or ice for steam.
Want more tang? Use a longer cold ferment (up to 18 hours).
Make it rustic: Add mix-ins like olives, nuts, or seeds during the second fold.
Storage
11
Store at room temp, wrapped in a towel or paper bag, for up to 3 days.
For longer storage, slice and freeze in a zip bag.
Ingredients 3 ⅓ cups bread flour (or 90% bread flour + 10% whole wheat)
1 ⅔ cups filtered water, room temperature
½ cup active sourdough starter (fed and bubbly)
1 ¾ tsp sea salt
Directions DAY 1 – Mix, Bulk Ferment, and Shape
Autolyse (30 minutes)
1
In a large bowl, mix 500g flour and 375g water by hand until no dry spots remain.
Cover and let rest for 30–60 minutes. This helps gluten development and extensibility.
Add Starter & Salt
2
Add 100g starter and 10g salt to the autolysed dough.
Mix by hand (or use the “pinch and fold” method) until fully incorporated.
Bulk Fermentation (4–5 hours at 75–78°F / 24–26°C)
3
Leave the dough covered at room temperature.
Every 30 minutes , perform a set of stretch & folds (grab the edge, stretch up, and fold over the center). Do this 4 times over the first 2 hours.
Final Stretch & Shape
4
Turn dough onto a lightly floured surface.
Pre-shape into a round and let it rest uncovered for 20 minutes.
Perform final shaping into a tight boule or batard.
Cold Proof (8–12 hours)
5
Place dough seam-side up in a floured banneton or bowl lined with a floured cloth.
Cover and refrigerate overnight (8–12 hours). This develops flavor and makes scoring easier.
DAY 2 – Score & Bake
Preheat Oven
Score the Dough
7
Remove dough from fridge and flip onto a piece of parchment paper .
Score with a lame or razor (1 long slash or decorative pattern).
Bake
8
Transfer to Dutch oven , cover with lid.
Bake at 475°F (245°C) for 20 minutes covered , then 25 minutes uncovered until deep golden brown.
Cool & Serve
Tips
10
No Dutch oven? Use a baking stone + a tray of hot water or ice for steam.
Want more tang? Use a longer cold ferment (up to 18 hours).
Make it rustic: Add mix-ins like olives, nuts, or seeds during the second fold.
Storage
11
Store at room temp, wrapped in a towel or paper bag, for up to 3 days.
For longer storage, slice and freeze in a zip bag.
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