Sourdough Bread Recipe

1. Add 1⅔ cups of warm water and the sourdough starter to a medium bowl.

2. Stir with a rubber spatula to dissolve the starter.

3. Add the bread flour and whole wheat flour. Use a spatula or clean hands to mix until combined and there are no dry spots.

4. Cover with a clean cotton kitchen towel, then let sit in a warm place for 60 minutes.

5. After resting the dough, add the salt and the remaining 1 tablespoon of water. Use hands to incorporate the salt, squishing the dough through the fingers to evenly distribute.

6. Set a bowl of water nearby. Once the salt is incorporated, dip a hand in the water to prevent sticking.

7. Use the wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center.

8. Repeat a total of 8 times, rotating the bowl slightly after each fold.

9. After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough.

10. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.

11. Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again.

12. There should be signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if there are no signs yet.

13. 1 hour after the final stretch and fold, dip hands in the water.

14. Slide hands into the bowl at 3 o’clock and 9 o’clock. Partially lift the dough from the bowl, then let it fold under itself.

15. Rotate the bowl and repeat the lifting and fold under 5 to 6 times, until the dough has begun to come together in a ball.

16. Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour.

17. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards self along the surface, building the tension until there is a round, taut ball of dough. Lightly flour the dough.

18. Cover with the towel, and let rest for 30 to 40 minutes.

19. Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.

20. After 40 minutes, the dough should look relaxed and have spread out slightly.

21. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.

22. Fold at 12 o’clock towards the center, then 6 o’clock, 3 o’clock, and 9 o’clock, then each of the remaining 4 diagonal corners.

23. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to seal. Cover the bowl with the towel.

24. Leave at room temperature for 2 to 3 hours, then transfer to the refrigerator while preheating the oven.

Baking:

1. Preheat the oven to 500 degrees F.

2. Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure the has come up to temperature before baking, at least 30 minutes.

3. Prepare a piece of parchment paper about the size of the bottom of the baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.

4. Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times.

5. Cover the vessel with the lid and carefully place it in the oven.

6. Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450 degrees F.

7. Continue baking for another 15 to 20 minutes, until the crust is amber brown.

8. Remove the bread from the oven and carefully transfer to a wire rack. Tap the bottom of the bread, if it sounds hollow, the bread is well-baked.

9. Let the bread cool completely, at least 2 hours, before slicing with a serrated knife.

10. Serve, and enjoy!