Yield: 1 loaf

3 cups white-bread or all-purpose flour

1 cup whole-wheat flour

1½ cup water

½ cup active sourdough starter

¾ Tbsp honey

1¾ tsp salt

Rice flour for dusting

 

Combine all ingredients except the rice flour in a bowl or stand mixer. Mix just until no dry flour remains and the dough is cohesive. The bulk fermentation process begins as soon as the starter is mixed with the other ingredients, which means that the dough will rise and grow in size while it ferments. Cover the dough with a damp linen kitchen towel and let it rest for 30 minutes to an hour at 73° to 75° F room temperature.

Stretch and fold the dough as follows: With lightly wet fingertips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a quarter turn and repeat the stretch and fold. Continue to turn, stretch and fold until the circle is complete. Cover the dough and let it sit for 30 minutes. Repeat this stretch-and-fold process three more times, letting the dough rest for 30 minutes in between.

After the fourth set of stretch-and-folds, cover the dough with a linen cloth or towel and allow it to ferment at room temperature. Let the dough proof (rise until the needed bulk is complete) approximately 5 hours, but the time may vary. Watch the dough, not the clock, looking for a noticeable rise of about 60 to 75 percent, a slightly domed surface, bubbles on the surface and an airy feel with a gentle jiggle.

Once the dough has proofed, lightly dust the counter with rice flour. Turn out the dough onto a clean work surface and shape it into a ball by hand—this is called a pre-shape. Let it rest for 20 to 30 minutes on the counter uncovered.

Shape the dough and place it seam-side up in a rice-flour dusted banneton (or extra-large bowl lined with a linen cloth). Let the shaped dough rest at room temperature for 1 hour to start fermentation before the cold proof.

To cold proof the dough, cover the loaf with a damp linen kitchen towel and refrigerate 12 to 16 hours.

Place an oven-safe cast iron Dutch oven with the lid onto the center rack of the oven. Preheat the oven to 480° F for 1 hour.

Invert the cold dough onto parchment paper, score the loaf, load it into the hot Dutch oven and cover it with the lid. Bake covered for 20 minutes to trap steam and drive dough expansion.

After 20 minutes, remove the lid, reduce the oven to 450° F and bake for an additional 15 to 20 minutes until the loaf is deep golden. It is ready when the internal temperature is 205° to 210° F.

Let the loaf cool for 1 to 2 hours before slicing, so that the crumb can set.

 

Recipe courtesy of Katya Nikolov of Dubuque Bakery.