The benchmark 75% hydration sourdough loaf with blistered ear and open custard crumb.
Ingredients (1 Loaf – 900g dough):
- 450g Unbleached Bread Flour (90%)
- 50g Whole Wheat or Dark Rye Flour (10%)
- 375g Filtered Water at 85°F (75%)
- 100g Active Sourdough Starter (20%)
- 10g Fine Sea Salt (2%)
Method:
- Autolyse (45 mins): Mix flours and 350g water with Danish whisk.
- Incorporate Levain & Salt: Dimple starter and salt into dough with reserved 25g water.
- Bulk Fermentation & Folds: 4 sets of stretch-and-folds spaced 30 minutes apart. Total bulk 4.5 hours at 78°F.
- Pre-shape & Bench Rest: Shape into round boule using bench scraper. Rest 20 mins.
- Final Shape & Banneton: Place into floured rattan banneton. Cold retard 12–16 hours at 38°F.
- Score & Bake: Score with curved lame. Bake at 450°F (230°C) in Dutch oven for 20 mins covered, 22 mins uncovered.