Levain Build (Night Before) Ingredients
- 50g mature sourdough starter (100% hydration)
- 100g organic bread flour
- 100g filtered water at room temperature
Instructions
- In a medium bowl, combine mature starter, flour, and water until no dry flour remains.
- Cover loosely and let ferment at room temperature (68-72°F/20-22°C) for 8-12 hours or until doubled with a domed surface.
Main Dough Ingredients
- 500g organic bread flour
- 350g filtered water at 80°F/27°C
- 250g active levain
- 10g fine sea salt
Instructions
- In a large bowl, mix flour and water until no dry flour remains. Cover and autolyse for 30 minutes.
- Add levain and salt, then mix using the pincer method until well incorporated.
- Perform 4 sets of stretch and folds at 30-minute intervals, keeping the dough at 75-78°F/24-26°C.
- Allow to bulk ferment for 4-6 hours or until dough has increased by 50% with visible fermentation bubbles.
- Divide dough in half and pre-shape into loose rounds. Rest for 20 minutes.
- Shape into batards and place in floured bannetons seam side up.
- Cover and cold proof in refrigerator for 8-16 hours.
Baking Ingredients
- Rice flour for dusting bannetons
Instructions
- Preheat oven to 500°F/260°C with Dutch oven inside for 1 hour.
- Turn dough onto parchment, score with a lame, and transfer to preheated Dutch oven.
- Bake covered for 20 minutes, then reduce temperature to 450°F/230°C.
- Remove lid and bake for an additional 20-25 minutes until deep golden brown.
- Cool on a wire rack for at least 2 hours before slicing.
This classic French sourdough bread embodies the perfect balance of flavor and texture, developed through a long fermentation process that creates a complex, slightly tangy taste profile. The recipe uses traditional techniques and simple ingredients to produce a rustic loaf with a crackling crust and light, airy interior.