Holly’s Classic Sourdough Bread Recipe

392g White Flour (all purpose, 11.5% protein)

64g Whole Wheat Flour

9g Sea Salt

100g Ripe Starter

330g Warm Water (80-85 degrees F)

1) Mix 300g of water with 100g of starter in a medium bowl.

2) Add both flours to water mixture. Mix until all flour bits are fully incorporated.

3) Cover and rest for 30 minutes.

4) Add 9g of salt with 30g of water. Dimple into the dough and continue hand mixing for 3-4 minutes.

5) Perform 3-5 sets of folds every 30 minutes.

6) Take temperature of the dough! Calculate bulk fermentation time based on this temperature using The Sourdough Journey website: https://thesourdoughjourney.com/

7) Allow enough time for bulk fermentation. Typically 4-7 hours.

8) Pour dough onto lightly floured surface. Pre-shape into a ball. Cover with towel and let it rest 15-20 minutes.

9) Using a bench scraper, flip the ball of dough over. Perform final shaping. Place onto floured bowl or banneton, seam side up. Rest 15-20 minutes. Stitch the top seam to keep it together.

10) Cover with plastic or a towel and place it in the fridge for 6-18 hours.

11) The next day, turn on oven to 500 degrees. Place an empty Dutch oven in the oven for 30 minutes - 1 hour before baking.

12) Remove the dough from the fridge. Overturn the dough onto parchment paper. Using a sharp blade, score the top to allow for expansion of bread in the oven.

13) Lower the dough on the parchment paper into a Dutch oven. Add 1-2 ice cubes under parchment paper. Replace lid of Dutch oven.

14) Bake at 500 degrees for 20 minutes. Remove lid. Continue baking 12-15 minutes.

15) Allow bread to cool completely before slicing. Enjoy!