Country Sourdough Boule

Instructions

1. Feed your starter 4–8 hours ahead so it is at its peak (doubled, domed, and smells pleasantly sour).
2. In a large bowl, whisk the starter into 350 g of the water. Add both flours and mix by hand until no dry bits remain. Cover and rest 45 minutes (autolyse).
3. Sprinkle the salt over the dough with the remaining 25 g water and squeeze it in until fully absorbed.
4. Bulk ferment at warm room temperature for 4–5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart. The dough is ready when it has grown about 50%, feels airy, and jiggles.
5. Turn out, pre-shape into a loose round, and rest 20 minutes. Shape into a tight boule and place seam-side up in a rice-floured banneton.
6. Cover and refrigerate 12–16 hours for flavor and easy scoring.
7. Preheat oven to 500°F with a Dutch oven inside for 45 minutes. Turn the cold dough onto parchment, score deeply, and lower into the pot.
8. Bake covered 20 minutes, then reduce to 450°F, uncover, and bake 20–25 minutes more until deep mahogany. Cool at least 1 hour before slicing.