Instructions:

In a large mixing bowl, combine the water and sourdough starter. Stir until well mixed.

Gradually add the bread flour and salt (and whole wheat flour if using) to the mixture. Stir until no dry flour remains and a shaggy dough forms.

Allow the dough to rest for 30 minutes to 1 hour in a process called autolyse. This helps with gluten development.

After the autolyse period, knead the dough by hand or use the stretch and fold technique to work it into a cohesive ball.

Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature until it has doubled in size, which may take several hours depending on the ambient temperature.

Once the dough has risen, gently deflate it and shape it into a round loaf. Transfer it to a floured proofing basket or bowl, seam side up. Cover it with a cloth and let it rise again for 1-2 hours.

Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.

Carefully remove the hot Dutch oven and place the dough inside. Cover it with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Allow the bread to cool on a wire rack for at least 1 hour before slicing.

For the best results, remember to weigh your ingredients using a digital scale for accuracy. Additionally, keep an eye on your dough during the rise; environmental factors can affect the fermentation time, so be flexible with your timings.

Finally, don't rush the cooling process; slicing too early can result in a gummy texture. Enjoy the fruits of your labor and the delightful aroma of freshly baked sourdough!

Final Thoughts