Sourdough Bread

Autolyse. In a large bowl, combine bread flour, wholemeal flour, and water. Mix with your hand until no dry flour remains. Cover and let rest for 30 minutes. This hydrates the flour and starts gluten development before adding starter and salt.

Add starter and salt. Add sourdough starter on top of the dough. Pinch and squeeze it into the dough until fully incorporated. Sprinkle salt over the surface. Continue mixing by hand — squeeze, fold, and turn — for 3–4 minutes until dough becomes smoother and salt dissolves.

Begin bulk fermentation. Cover bowl with a damp tea towel or plastic wrap. Leave at warm room temperature (22–24°C). Set a timer for 4 hours.

Wait and observe. During bulk fermentation, the dough will rise slowly, develop structure, and gain flavour. Check after 4 hours — it should be noticeably puffier, with visible bubbles on the surface. If your kitchen is cold (<20°C), it may need 5–6 hours.

Perform stretch and fold. Wet your hands. Reach under one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat. Do this 4 times total (one full rotation). This strengthens the gluten network.

Rest again. Cover the bowl. Let dough rest for another 30 minutes, then perform another round of stretch and folds. Repeat this cycle once more (total of 2–3 rounds). After the final fold, cover and let dough rest for 2 more hours.

Cold retard (optional but recommended). After bulk fermentation is complete (dough has risen ~50% and shows bubbles), you can refrigerate it overnight. This develops deeper flavour and makes shaping easier. Cover bowl tightly and refrigerate for 8–12 hours. Alternatively, proceed directly to shaping if baking same day.

Pre-shape. Turn dough out onto a lightly floured surface. Gently pull the edges toward the centre to form a loose round. Let rest 20 minutes (this is the "bench rest").

Final shape. Flip dough seam-side up. Stretch the left side over the centre, then the right side, then the top, then the bottom (like folding a letter). Flip seam-side down. Cup your hands around the dough and drag it in small circles to create surface tension.

Into the banneton. Dust a banneton (or bowl lined with a floured tea towel) heavily with rice flour. Place dough seam-side up in the banneton. Cover with a tea towel.

Final rise. Let dough proof at room temperature for 1–2 hours. To test readiness, gently poke the dough — it should spring back slowly, leaving a slight indent. If it springs back immediately, it needs more time. If it doesn't spring back at all, it's overproofed.

Preheat oven and Dutch oven. Place a Dutch oven (with lid) in the oven. Preheat to 240°C (fan-forced) for at least 30 minutes. This step is non-negotiable — the pot must be screaming hot.

Score the dough. Carefully turn dough out onto a piece of baking paper. Use a sharp blade or lame to score the surface — one deep slash down the centre, or a cross, or your preferred pattern. This controls where the bread expands.

Bake covered. Lift the dough (using the baking paper) into the preheated Dutch oven. Cover with the lid. Bake for 25 minutes. The lid traps steam, which helps the crust develop.

Bake uncovered. Remove the lid. Reduce heat to 220°C. Bake for another 20 minutes until crust is deep golden brown.

Cool completely. Remove bread from the Dutch oven. Place on a wire rack. Resist the urge to cut immediately — the crumb is still setting. Wait at least 30 minutes, ideally 1 hour. The bread continues to cook internally as it cools.

Slice and serve. Use a sharp serrated knife. Cut thick slices. The crust should shatter; the crumb should be open and chewy. This bread keeps well for 3 days at room temperature, cut-side down on a board.