• 2:00 PM: Mix the dough/Rest for 1 hour
• 3:00 PM: Mix with dough hook for 6 minutes - Window test every two minutes
• 5:00 PM: Bulk rise for 2-3 hrs @ 75- 78 F
• 7:00 or 8:00 PM: Cover and chill the bowl overnight
• 6:00-8:00 AM (the following morning): Shape & Bake the dough

• 50 g bubbly, active sourdough starter (100% hydration)
• 350 g – 375g warm water (80–85 F)* See note below
• 400 g bread flour
• 100 g whole wheat flour
• 9 g fine sea salt

1. Combine the sourdough starter and water in a large bowl.
2. Add the flour and salt.
3. Mix with dough hook until fully combined.
4. Cover with a damp towel or wrap and let rest for 1 hour on your counter top
5. Knead the dough with dough hook for 6 minutes - Window test every two minutes
6. Bulk rise for 2-3 hrs @ 75- 78 F
7. Cover and chill the bowl overnight

The following morning, make sure the dough has doubled in size. If not, give it more time to bulk up, if needed. This is important to build strength.

Line a small bowl with a cotton or linen cloth. Sprinkle with flour. You’re going to shape the dough twice to build extra strength.

Remove the cold dough onto a floured surface. Let rest for 10-15 minutes to take some of the chill off. Shape the dough into a loose ball using the envelope technique. Starting at the top of the dough, stretch and fold it over toward the center. Then stretch and fold the bottom of the dough toward the center. Repeat on the left side…and then the right side. Using a bench knife, scoop up the dough and flip it over so the smooth side is facing up. Cover and rest for 20-30 minutes.

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the lined bowl, seam side up. Cover with the cloth overhang.

Rest in the warm spot you used earlier for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size. The dough should not be very cold prior to baking.

Preheat your oven to 450 towards the tail end of the second rise.

Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot.

Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes and golden brown.

When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture.

Flour is like a sponge. Depending on the brand you’re using, it might not absorb all of the water. Start with 350g of water if you’re using a low protein bread flour, less than 12.7%.