No-Scale Sourdough Bread

Ingredients

• 3 ½ Cups Artisanal/Bread Flour (Spooned into the cup and leveled off—don't pack it down!)
• ½ Cup Whole Wheat Flour
• 1 ½ Cups + 2 Tablespoons Warm Water
• ½ Cup Active Sourdough Starter (Bubbly)
• 2 Teaspoons Fine Salt

Method

1. 1

   In your mixer bowl, combine the flour and 1 ½ cups of the water (reserving 2 tablespoons). Mix until shaggy and clumpy, then cover and let rest for 45 minutes.

2. 2

   Add the sourdough starter to the bowl and mix on low speed for 2 minutes.

3. 3

   Add the salt and the reserved 2 tablespoons of water. Increase speed to medium-low and knead for 6–8 minutes until the dough is smooth and pulls away from the sides.

4. 4

   Transfer the dough to a greased bowl, cover, and let rise in a warm spot.

5. 5

   Perform a coil fold every 30 minutes for the first 1.5 hours to strengthen the dough.

6. 6

   Continue letting the dough rise until it looks puffy and has grown by about 30–50% (approximately 4–6 hours total).

7. 7

   Shape the dough into a ball and place it upside down in a flour-dusted proofing basket or a bowl lined with a floured towel.

8. 8

   Cover and refrigerate overnight.

9. 9

   Preheat your oven and a Dutch oven pot to 500°F for 45 minutes.

10. 10

    Flip the cold dough onto parchment paper and score the top with a razor or sharp knife.

11. 11

    Carefully transfer the dough on parchment into the hot Dutch oven and cover with the lid.

12. 12

    Bake for 20 minutes with the lid on.

13. 13

    Remove the lid, lower the oven temperature to 450°F, and bake uncovered for 20–25 minutes until dark brown.