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.
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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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