24-Hour Fermentation Sourdough Bread

Ingredients

• 125g bread flour (for leaven)
• 125g lukewarm water (for leaven)
• 25g–50g mother starter (for leaven)
• 250g active sourdough starter
• 875g bread flour (or a mix of 775g bread flour and 100g whole wheat)
• 600g water (lukewarm, around 75-80°F/24-27°C)
• 25g water (reserved for mixing salt)
• 20g fine sea salt
• Rice flour (for dusting bannetons)

Method

1. 1

   Prepare the leaven 4–6 hours before mixing by combining 125g bread flour, 125g lukewarm water, and 25g–50g mother starter; let rise until doubled and at peak activity.

2. 2

   In a large mixing bowl, mix 875g flour and 600g lukewarm water until no dry flour remains, then cover and let autolyse for 1 hour.

3. 3

   Add 250g active starter over the dough, dimple it in with wet fingers, and fold to incorporate.

4. 4

   Sprinkle 20g fine sea salt and add the reserved 25g water over the dough, mixing thoroughly using the pincer method and folding for 3–5 minutes until fully integrated.

5. 5

   Begin bulk fermentation by performing three sets of stretch and folds spaced 30 minutes apart.

6. 6

   Perform two sets of coil folds spaced 45 minutes apart.

7. 7

   Let the dough rest undisturbed until it has risen by 30–50%, feels airy, and shows surface bubbles.

8. 8

   Turn dough onto a lightly floured surface, divide into two equal pieces (~885g each), shape into rounds, and let rest uncovered for 20–30 minutes.

9. 9

   Dust two bannetons generously with rice flour, shape loaves into batards or boules with tight surface tension, place seam-side up into bannetons, seal inside plastic bags, and refrigerate at 38°F–40°F (3°C–4°C) for about 13 hours.

10. 10

    Place Dutch ovens in the oven and preheat to 500°F (260°C) for 1 hour.

11. 11

    Turn one cold loaf out onto parchment paper, score cleanly with a lame, and lower it into the hot Dutch oven.

12. 12

    Cover with the lid and bake for 20 minutes.

13. 13

    Remove the lid, lower oven temperature to 450°F (230°C), and bake uncovered for 20–30 minutes until deeply caramelized.

14. 14

    Transfer the baked loaf to a wire rack, reheat Dutch oven, and repeat the baking process for the second loaf.

15. 15

    Let loaves cool for at least 1 to 2 hours before slicing.