My favorite “classic” loaf.

Ingredients:

• 630g bread flour (90% of total flour)
• 70g whole wheat flour (10% of total flour)
• 575g water (82% hydration)
• 150g active sourdough starter (100% hydration)
• 14g salt (2% of total flour)

Instructions:

1. Autolyse:

   • In a large mixing bowl, combine the 630g bread flour, 70g whole wheat flour, and 575g water.
   • Mix until no dry bits remain.
   • Cover the bowl and let the mixture rest for 30 minutes to 1 hour.

2. Mix:

   • Add 150g of active sourdough starter to the autolysed dough.
   • Mix thoroughly until the starter is fully incorporated.
   • Let the dough rest for 20-30 minutes.

3. Add Salt:

   • Sprinkle 14g of salt over the dough.
   • Mix the salt into the dough until fully integrated.
   • Let the dough rest for 20-30 minutes.

4. Bulk Fermentation:

   • Perform a series of stretch and folds every 30 minutes for the next 2-3 hours.
   • Cover the dough and let it rest in a warm place (75-78°F/24-26°C) until it has doubled in size, which may take 4-6 hours depending on room temperature.

5. Shaping:

   • Gently turn the dough out onto a lightly floured surface.
   • Pre-shape the dough into a round and let it rest for 20 minutes.
   • Final shape the dough into a tight boule or batard, depending on your preference.

6. Proofing:

   • Place the shaped dough into a lightly floured proofing basket, seam side up.
   • Cover and let it proof at room temperature for 1-2 hours, or place it in the refrigerator for an overnight cold proof (8-12 hours).

7. Preheat Oven:

   • If proofing at room temperature, preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside for at least 45 minutes before baking.
   • If doing a cold proof, preheat the oven when ready to bake.

8. Bake:

   • Carefully turn the dough out onto a piece of parchment paper.
   • Score the top with a sharp blade.
   • Transfer the dough to the preheated Dutch oven or baking stone.
   • Bake at 500°F (260°C) for 20 minutes with the lid on, then reduce the temperature to 450°F (230°C) and bake for an additional 20-25 minutes with the lid off, until the crust is deep golden brown.