Classic Artisan Sourdough

Method

1. Autolyse: In a large bowl, mix the flours and water until no dry bits remain. Cover and let rest for 30 to 60 minutes. This allows the flour to hydrate fully, making the dough easier to work with.
2. Mix: Add the active starter and salt to the dough. Use wet hands to squish and fold the dough until the ingredients are well incorporated.
3. Bulk Fermentation: This is the dough's first rise. The time it takes is highly dependent on temperature. Aim for a 30-50% rise in volume. Perform a series of 4 stretch-and-folds during the first 2 hours of this stage.
4. Pre-shape & Rest: Gently pull the dough out onto a lightly floured surface. Pre-shape it into a loose round (boule). Let it rest, covered, for 20-30 minutes.
5. Final Shape: Shape the dough into its final form (boule or bâtard), creating a tight surface. Place it seam-side up in a floured banneton or a bowl lined with a tea towel.
6. Cold Proof: Cover the banneton and place it in the refrigerator for 12-18 hours. This develops flavor and makes the dough easier to score.
7. Bake: Preheat your oven with a Dutch oven inside to 500°F (260°C). Carefully place the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid, reduce the oven temperature to 450°F (232°C), and bake for another 20-25 minutes, until deeply golden brown.
8. Cool: Let the loaf cool completely on a wire rack (at least 2 hours!) before slicing. This is crucial for the crumb to set properly.