Classic Sourdough Loaf

In a large bowl, mix 450g bread flour and 50g whole wheat flour with 350g water until no dry flour remains. Cover with a damp towel and rest 45–60 minutes. This hydrates the flour and starts gluten development before the starter is even added.

Add 100g active starter to the dough. Dissolve 10g salt in the remaining 25g water and pour that over the dough too. Squeeze the dough through your fingers repeatedly for 2–3 minutes until everything is fully incorporated and the dough feels cohesive. Cover and rest 30 minutes.

Wet your hand, reach under the dough, grab a portion, stretch it up and fold it to the opposite side. Rotate the bowl 90° and repeat until you've gone all the way around — that's one set. Do 4–5 of these. Cover and rest 30 minutes.

Repeat 3 more sets of stretch and folds every 30 minutes. The dough will grow smoother and more elastic with each round. After the final set, leave it alone to bulk ferment at 75°F for an additional 2–4 hours until the dough has grown about 75%, the surface looks domed, and you can see bubbles through the sides of the bowl.

Turn the dough onto a lightly floured surface. Using a bench scraper, fold the edges into the center and flip the dough over so the seam is down. Cup your hands around the dough and drag it gently toward you to build surface tension. Rest uncovered 20–25 minutes.

Flip the dough and stretch it gently into a rough rectangle. Fold the sides in, then roll it away from you into a tight boule. Pinch the seam. Dust a banneton generously with rice flour and place the dough seam-side up. Cover with plastic wrap and refrigerate 8–14 hours overnight.

The next morning, place your Dutch oven (with the lid on) in the oven and preheat to 500°F. Let it heat for at least 45–60 minutes — the Dutch oven must be screaming hot, darlin'. This is what gives you that gorgeous oven spring.

Flip the cold dough onto a sheet of parchment. Score with a lame or sharp razor blade at a 30–45° angle — one bold slash or your own design. Carefully lower the dough (with the parchment) into the screaming-hot Dutch oven. Cover and bake at 500°F for 20 minutes. Remove the lid, reduce oven to 450°F, and bake 20–25 more minutes until deep golden brown all over. Cool on a wire rack at least 1 hour before slicing — cutting too soon lets all the steam escape and gums up the crumb.