Country Sourdough Boule

Ingredients

• Bread flourbakery800 g
• Whole wheat flourbakery200 g
• Ripe sourdough starterbakery200 g
• Waterpantry750 g
• Fine sea saltspice20 g

Method

1. 1

   Autolyse flour and water 45 minutes. Add starter and salt; mix until the dough just comes together.

2. 2

   Bulk ferment 4 hours with four sets of stretch-and-folds in the first two hours.

3. 3

   Preshape, rest 20 minutes, then shape into a tight boule and proof in a floured basket overnight in the fridge.

4. 4

   Heat a Dutch oven at 250°C for 45 minutes. Score and bake covered 20 minutes, uncovered 25 minutes more until the crust is espresso-dark.

5. 5

   Cool at least an hour before slicing or the crumb will gum.