A high-hydration, crusty artisanal sourdough bread displaying an airy open crumb structure, a chewy texture, and that signature wild yeast tangy flavor profile.
Autolyse stage: Mix the bread flour, whole wheat flour, and 350g of water together in a large bowl. Let rest for 45 minutes to encourage gluten alignment before adding yeast and salt.
Add the bubbly starter, salt, and remaining 25g of water. Pinch and fold the dough together with your fingers until fully incorporated and wet.
Perform bulk fermentation: Over the next 4 hours, execute 4 sets of stretch-and-folds spaced 30 minutes apart, letting dough rise under a wet kitchen towel.
Shape dough gently into a round boule, surface tension tightening it. Place seam-side up in a floured banneton basket, wrap in a plastic bag, and retard overnight inside the fridge (12-16 hours).
Preheat a heavy Dutch oven at 500°F (260°C). Turn the chilled dough out onto parchment, score the top with a razor lame at a 45-degree angle, transfer to preheated pot, cover with a heavy lid, and bake for 20 minutes. Remove lid, reduce heat to 450°F, and bake for 22 more minutes.
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