Whole Wheat Sourdough Bread

Mix and autolyse (30 minutes). In a large bowl, mix 350 g bread flour + 150 g whole wheat flour with 350 g of the water (hold back 25 g for later). Stir until no dry flour remains. Cover and rest 30 minutes.

Add starter and salt. Add 100 g active starter and mix by pinching, folding, and squeezing until the starter is mostly dispersed. It may look shaggy again at first, that is normal. Sprinkle in 10 g salt. Add the remaining 25 g water and work it through until the dough looks more cohesive and stretchy. Add the optional 10 to 15 g olive oil or honey here too, if using. Cover.

Timing note: Bulk fermentation starts now, the moment the starter goes in.

Stretch and fold (2 hours). Over the next 2 hours, do 4 rounds of stretch-and-folds every 30 minutes. Use wet hands. You will feel the dough go from slack to springy.

Finish bulk ferment (1 to 4 hours). After the last fold, let the dough rise at room temperature until it is puffier, shows bubbles at the edges, and has risen about 40% to 60%.

Temperature cue: At about 75 to 78°F (24 to 26°C), total bulk time (from adding starter) is often 4 to 6 hours. Cooler kitchens can take longer. Warmer kitchens move faster. Let the dough lead.

Pre-shape and rest (20 minutes). Turn the dough onto a lightly floured counter. Gently pre-shape into a round using a bench scraper to tuck edges underneath. Let it rest uncovered for 15 to 20 minutes.

Final shape. Shape into a tight boule or batard.

For a boule: Flip seam-side up, fold the edges toward the center, then flip and drag it toward you to create surface tension.

For a batard (quick version): Pat the dough into a rectangle. Fold the left third to the center, then the right third over it like a letter. Roll from the top down into a log, then pinch the seam closed and gently tighten by pulling the loaf toward you.

Dust a banneton or towel-lined bowl with rice flour or whole wheat flour, then place the dough seam-side up in the basket.

Cold proof (8 to 12 hours). Cover and refrigerate overnight. This deepens flavor and makes scoring easier.

Preheat oven and Dutch oven. Place a Dutch oven with lid in the oven and preheat to 500°F for 45 to 60 minutes.

Score and bake with steam. Cut a parchment round or sling. Turn the dough out onto parchment. Score the top with a confident slash about 1/4 inch deep. Carefully lower into the hot Dutch oven, cover, and bake 20 minutes at 500°F.

Finish baking uncovered. Reduce oven to 450°F, remove the lid, and bake 20 to 25 minutes more until deep brown.

Optional extra-crisp crust: Crack the oven door for the last 3 to 5 minutes, but watch closely since some ovens brown fast when heat escapes.

Doneness check: If you have a thermometer, aim for 208 to 212°F (98 to 100°C) in the center.

Cool completely. Transfer to a wire rack and cool at least 2 hours before slicing. This is the hardest step. It is also the one that keeps the crumb from turning gummy.