Baking

Artisan Sourdough Bread

⏱ Prep/Cook: 24 hrs👤 Serves: 10

Ingredients

• 400g bread flour

• 100g whole wheat flour

• 375g water (75% hydration)

• 100g active sourdough starter

• 10g salt

Instructions

Mix flour and water, autolyse 1 hour. Add starter and salt, mix well. Perform 4 sets of stretch-and-folds over 2 hours.

Bulk ferment 4-6 hours at room temperature. Shape and place in floured banneton. Retard in refrigerator 12-16 hours. Bake in preheated Dutch oven at 250°C (480°F) — 20 min covered, 20-25 min uncovered until deep mahogany brown.