Instructions

Note: This bulk fermentation times on this recipe are written for up to 72 F (22 C) room temperature. If your room is much warmer, you will need to reduce the times. See example timelines in the note section! It will also be very helpful if you read the recipe all the way through before starting.

1. Feed Starter: About 24 hours before you want to bake your bread, feed 25 grams of starter with 25 grams of whole wheat flour, 50 grams of unbleached all purpose flour, and 75 grams of filtered water at 90 F (32 C).
2. Float Test: 8-10 hours after feeding your starter gently drop a spoonful of starter in a glass of water. If it floats then it is ready to mix your dough. If it doesn't float, give it a bit more time to get active.
3. Mix Dough: In a large mixing bowl, combine 100 grams of ripe starter with 300 grams of water at 90 F (32 C). Mix together until the starter is distributed in the water. Add 500 grams of unbleached all purpose flour or bread flour on top, followed by 10 grams of fine sea salt or kosher salt. Mix all of the ingredients together until the flour is completely saturated. I like to start with a rubber spatula or a bowl scraper, and then use my hands to finish mixing.
4. Bulk Ferment: Cover the dough with plastic wrap, a shower cap, or a damp kitchen towel and let sit at room temperature (68-72 F, 20-22 C) for 10-12 hours until puffy and full of air. If your room is much warmer, reduce the bulk fermentation time by a few hours.
5. Shape: (It is helpful to watch the video in post to see how to shape). Turn the dough out onto a very lightly floured work surface. Pull each of the 4 sides of the dough into the center, gently pressing to seal. Then go around again pulling all of the dough into a tight ball. Turn the dough over so the seam side is down and place on an unfloured part of the counter. Cup your hands around the dough and round and pull the dough toward you to tighten it up into a ball and to build some surface tension.
6. Proof: Dust a 9" round banneton basket with rice flour. If you do not have a banneton basket, you can line a bowl with a lint free kitchen towel and dust that with rice flour. Turn the shaped loaf into the prepared banneton (or bowl) with the seam side up. Cover again and let proof for 3-4 hours at room temperature (68-74 F, 20-23 C).
7. Prep Oven: At least an 45 minutes before baking your bread, preheat the oven to 450 F (230 C). You do not need to preheat your pot. I have tested this recipe with both a preheated and a cold pot, and it bakes just as nicely with a pot that has not been preheated.
8. Score: To check if your loaf is done proofing and ready to bake, gently press a finger into the dough about 1/2" in. If the hole fills in immediately then it needs a bit more time to proof. If it fills in slowly, then you are ready to bake. Turn the loaf out onto a piece of parchment paper and use a bread lame or a sharp knife to score it however you like. I typically just make one big slash down the middle.
9. Bake: Transfer the dough on the parchment paper into a dutch oven or oven safe pot that is at least 4 qts in size. Place the lid on top and place it on the center rack of the oven. Turn the temperature down to 425 F (220 C). And bake with the lid on for 40 minutes. Take the lid off and if you would like a bit more color on the crust, bake it for 5-15 more minutes with the lid off.
10. Cool: Allow the bread to cool on a cooling rack for at the very least 1 hour before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture, and to prevent it from staling too quickly.
11. Store: Keep the bread at room temperature completely uncovered for the first 24 hours. If you have sliced into the bread, place the bread cut side down on your cutting board. For day 2 & 3 I generally transfer it into a ziplock bag and refresh it by toasting it because the crust will get soft. After that, I slice it and store it in the freezer. Toast to refresh from frozen.