This sourdough is a highly hydrated dough that develops an open, lacey interior and thin, crispy crust through a 24-hour cold fermentation. The levain builds flavor while bulk fermentation with stretch-and-folds strengthens the dough structure.
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(9:00 a.m.)In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.
(12:00 p.m)In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
(2:00 p.m.)To the mixing bowl holding your dough, add 95g water (holding back any as necessary if the dough is too wet), 17g sea salt, and the ripe levain (from step 1). Pinch and mix all the ingredients together and do folds in the bowl for 2 to 3 minutes until the dough smooths and is cohesive. Then, transfer your dough to a bulk fermentation container and cover.
(2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.
(6:15 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
(6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place it in proofing baskets. Cover the baskets with a reusable plastic bag.
(7:25 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal them shut. Then, place both baskets into the refrigerator and proof overnight.
(Preheat oven at 8:00 a.m., bake at 9:00 a.m.)I steamed my oven in my usual way, described here in my post on how to steam your home oven for baking. But you can also bake in a pot or Dutch oven. Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). Remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 2 hours on a wire rack before slicing.
Store cooled loaf cut-side down on a cutting board at room temperature up to 3 days, or wrap and freeze up to 1 month. Reheat in a 350°F oven for 10–15 minutes to restore crispness.
sourdough starter (ripe and active) · bulk fermentation container (clear preferred for monitoring) · proofing baskets or bowls lined with floured cloth · Dutch oven or combo cooker (or lidded pot for steam) · bench knife · lame or sharp knife for scoring
Approximately 80% hydration (945g water to 916g flour), making it a high-hydration dough that requires confident handling and proper stretch-and-fold technique.
Yes. The recipe notes you can bake in a pot or Dutch oven. Steam is essential for oven spring and crust development, so any lidded vessel that traps steam will work.
After 5 hours at 78°F (25°C), the levain should have roughly doubled in volume and show a dome with small bubbles on top. It should smell pleasantly sour and be bubbly throughout.
Cold fermentation improves flavor and makes scoring easier, but you can do a shorter room-temperature final proof (4–6 hours) if needed. Adjust based on ambient temperature and dough readiness.
At the final proof stage, gently poke the dough; it should slowly spring back halfway. If it springs back fully, it needs more time; if it doesn't spring back, it may be overproofed.
