Classic Sourdough Bread

In a large mixing bowl, whisk together 100g of active, bubbly sourdough starter and 350g of warm water until the starter is mostly dissolved and the liquid is milky.

Add 400g of bread flour and 100g of whole wheat flour to the bowl. Use your hands or a dough whisk to mix until no dry spots remain, forming a shaggy dough. Cover with a damp towel and let rest for 30 minutes (this is the autolyse step).

Sprinkle 10g of fine sea salt over the dough. Wet your hands slightly and dimple the salt into the dough, then pinch and fold the dough over itself for about 3 to 5 minutes until the salt is fully incorporated.

Cover the bowl and let it sit in a warm spot. Perform 4 sets of 'stretch and folds' spaced 30 minutes apart. To do this, grab one side of the dough, stretch it up, and fold it over the center. Repeat on all four sides.

After the last stretch and fold, cover the bowl and let the dough undergo bulk fermentation undisturbed for 2 to 4 hours, or until it has increased in volume by about 50 percent and shows bubbles on the surface.

Turn the dough out onto a lightly floured surface. Gently shape it into a round boule by pulling the edges toward the center and flipping it over so the seam is down. Spin it gently to create surface tension. Let rest uncovered for 20 minutes.

Perform the final shaping, then place the dough seam-side up into a banneton (proofing basket) dusted heavily with flour. Cover and place in the refrigerator for an overnight cold proof, about 12 to 15 hours.

Preheat your oven to 450F (230C) with a Dutch oven inside for at least 45 minutes. Turn the cold dough out onto a piece of parchment paper and score the top with a sharp lame or razor blade.

Carefully transfer the parchment paper and dough into the hot Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is deep golden brown.

Carefully remove the bread from the Dutch oven and transfer to a wire cooling rack. Let it cool completely, for at least 2 hours, before slicing.