San Francisco Sourdough Boule

In a large mixing bowl, combine the bread flour, whole wheat flour, and 300g of the water. Mix until no dry spots remain and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes to 1 hour. This process, called autolyse, helps the flour fully hydrate and gluten to begin developing.

Add the active sourdough starter to the dough. Mix gently to combine. After the starter is incorporated, add the salt and the remaining 25g of water. Squeeze the dough with your hand, folding it over itself repeatedly for 5-7 minutes until the salt is fully dissolved and the dough starts to feel a bit stronger.

Cover the bowl and let the dough rest for 30 minutes. Perform a series of stretch and folds every 30 minutes for the next 2-3 hours. To do this, lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over the center. Rotate the bowl and repeat 3-4 times until all sides have been stretched and folded. The dough will become smoother and more elastic with each set of folds.

After bulk fermentation, gently tip the dough out onto a lightly floured surface. Using a bench scraper, gently shape the dough into a loose round. Avoid tearing the dough. Cover it with a clean kitchen towel and let it rest for 20-30 minutes. This allows the gluten to relax, making the final shaping easier.

Lightly flour a banneton or a bowl lined with a floured towel. Gently shape the dough into a tight boule, creating tension on the surface. Place the shaped dough seam-side up into the prepared banneton. Cover with plastic wrap or a shower cap and refrigerate for 12-18 hours. Cold proofing develops flavor and makes the dough easier to score.

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45-60 minutes. Carefully remove the hot Dutch oven. Invert the cold dough into the Dutch oven. Score the top of the boule with a sharp razor blade or lame. Cover with the lid and bake for 20 minutes. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).

Carefully remove the baked sourdough from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing. Slicing too early can result in a gummy texture. Enjoy your homemade San Francisco Sourdough Boule with butter, cheese, or as part of any meal.