Sourdough Bread

Build the starter

Equal parts wholemeal flour and water (20g each), mix and leave somewhere warm with the lid loose, re-feeding daily until bubbles form in 3-4 days

Feed the night before baking

1 to 1 flour to water, 50g each, left warm with the lid loose

Mix 375g bread flour, 125g wholemeal flour and 12g salt

Baker percentages: 75% bread flour, 25% wholewheat, 75% water, 25% starter, 2.4% salt

Add 125g starter and 365g water at 90°F and mix until combined

Spray water on top and rest 1 hour

Stretch and fold from all sides into the center 12 times, spray and cover

Rest 30 minutes, then stretch and fold 4 times

Rest 30 minutes, then stretch and fold 4 times

Rest 30 minutes, then stretch and fold 4 times

Rest 2 hours until the dough has almost doubled

Preshape on a floured surface into a big ball, seam at the bottom, rotating to add tension

Rest 20 minutes

Shape: flip, stretch delicately, tri-fold from left and right, roll up and add tension

Put in a heavily floured bowl seam side up and fridge 12-48 hours

Preheat the dutch oven to 500°F

Flip out gently onto parchment, brush off flour and make a shallow cut

Dough and two ice cubes into the dutch oven, lid on, 35 minutes at 500°F

Lower to 425°F, lid off, 10 minutes until the internal temp is 200°F

Turn off the oven and crack the door open