Ingredients
- 600g white bread flour*
- 400g whole wheat bread flour**
- 3 1/2 cups (800g) water
- 1 tablespoon (20g) table salt
- 3 tablespoons (40g) unfed/discard sourdough starter
1. Combine all the ingredients in a large mixing bowl.
2. Mix the ingredients until the flour is hydrated. Cover the bowl or bucket and let the dough rest at room temperature for 15 minutes.
3. Fold the dough by grabbing a section from one side with a wet hand, lifting it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides of the dough. Cover and let it rest for 15 minutes.
4. Fold the dough 2 more times, giving it a 15-minute rest between the two, for a total of 3 sets of folds in 45 minutes. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic.
5. Cover the dough tightly after the final fold and leave it at room temperature (approximately 22°C/72°F) for about 12 hours. It's helpful to mark the height of the dough (use the markings on the bucket or a large rubber band around your bowl) to gauge how much it rises.
6. Turn the dough out onto a lightly floured and divide it into 2 roughly equal pieces. Gently form the pieces into rounds, cover them, and let them rest seam-side down for 10 minutes.
7. Generously dust 2 lined brotforms (bread basket) or towel-lined large bowls with whole wheat flour.
8. Shape the loaves into tight rounds (boules), place them seam-side up into the prepared brotforms or bowls, and cover them with a shower cap.
If your dough doubled (or came close to doubling) during the 12-hour rise period, immediately place the boules into the refrigerator. But if your dough was a bit more sluggish, let the boules rest at room temperature for 30 to 60 minutes to give them a head start on the second rise.
9. Let the boules rest in the refrigerator for 8 to 12 hours.
10. Preheat the oven to 250°C/500°F.
Turn each loaf out onto a piece of parchment paper and slash them with a lame or sharp knife.
11. Immediately reduce the oven temperature to 230°C/450°F and bake the loaves for 40-45 minutes, until they're a deep golden brown.
12. Remove the loaves from the oven and place them onto racks to cool completely. If you're baking one loaf at a time repeat the process with the 2nd loaf.
13. Store leftover bread, loosely wrapped, for several days; freeze for longer storage.
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