- 150g levain (active sourdough starter)
- 750g bread flour
- 300g all-purpose flour
- 800g water
- 1.5-2 tablespoons salt
- Place levain in mixing bowl and add water. Use your hands or wooden spoon to combine. Next, add flour and stir until no dry spots remain. Cover with damp towel to hydrate. 1-4 hours.
- Add salt on top of dough and fold in – Pull up on each side and fold over. Repeat several times.
Cover with damp towel and allow to bulk rise/ferment for 2-4 hours. During this stage fold over each side (knead) every 30-45 minutes.
Divide in 2, rest 30 minutes. Meanwhile line 2 large bowls with dishtowels and flour generously.
Flour dough tops and turn over. Shape douch by pulling up sides and folding all the way over to other side. Dust with flour and place seam up on dish towel in bowl. Cover loosely.
Let proof 10-15 hours in fridge or 3-4 hours on counter.
After proofing, heat oven to 500•F with 2 dutch ovens inside. Tip each loaf over onto parchment paper. Score top.
Remove dutch ovens and place your loaves with parchment paper inside. Cook with lid on for 18 minutes.
Lower temperature to 450•F and bake another ten minutes.
Remove lid and bake a final 15 minutes.