Sourdough Bread: From Starter to Showstopper

This is the loaf that makes people take up baking. A lively starter, a long ferment, and a hot Dutch oven produce a crackling crust and an open, tangy crumb that supermarket bread cannot touch.

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Ingredients

• 100 g whole wheat flour
• 400 g unbleached all-purpose flour
• 375 g filtered water, room temperature
• 12 g kosher salt (Morton's)
• 90 g sourdough starter, fed or unfed

Day 1

1. Mix the ingredients together.
2. First stretch and fold.
3. Second stretch and fold.
4. Bulk ferment for 12 to 18 hours.

Day 2

1. Shape the loaves. The second rise can happen in the fridge for up to 12 hours if that suits your schedule.
2. Preheat the oven.
3. Score the top for that bakery look, then bake.

Warm sourdough, good butter, and a quiet minute. That is the whole recipe for happiness.