Whole-wheat sourdough

Evening before day 1~10–14 hr to at least double

Wake up the starter

Make the baking build in a separate temporary container so you can clean the mother jar while it ripens.

1. Discard the entire starter if you see mold or pink/orange streaks.
2. Take the mother starter from the refrigerator. Move 20 g into the temporary container; discard what remains in the mother jar.
3. Add 60 g water + 60 g flour.
4. Wash and dry the empty mother jar while the build ripens at your pantry temperature.

Day 1About 90 min

Autolyse: hydrate the flour

In your mixing bowl, mix 500 g whole-wheat flour and all 400 g water until no dry pockets remain. Cover and rest for about 90 minutes.

Day 1Mix until uniform

Add starter and salt

In the same mixing bowl, add 100 g active starter (levain) and 12 g salt. Squeeze and mix until reasonably uniform.

The dough is at about 81.8% total hydration. Wet your hands lightly; do not add flour to make it easier to handle.

Day 1Up to 6 rounds · at least 20 min before each

Squash and fold

Squash and fold for up to six rounds, with four squash and folds in each round. Rest at least 20 minutes before each round, starting after you mix in the starter and salt.

During every wait, keep the dough covered in the mixing bowl outside the proofing box. Before transferring the dough, spread a thin, even film of olive oil over the entire bottom and sides of your 2-quart proofing container. Leave no bare spots or pools of oil. After your last round, gently transfer the dough to the oiled container and cover it.

Bulk fermentation~6–10 hr total

Aim for about 1 L at the glass edge

Place the covered proofing container inside the proofing box set anywhere from 74°F to 78°F, depending on how soon you want bulk fermentation to finish; warmer finishes sooner. Leave the dough undisturbed. Aim for about 1 L where the dough meets the glass. Fermentation will make the center noticeably higher. The dough should look puffy and rounded, with bubbles at the edges and a gentle jiggle when you move the container.

Day 1About 45 min in the fridge, then shape

Chill, shape, and place in the banneton

After bulk fermentation, refrigerate the dough in its covered proofing container for about 45 minutes before shaping.

1. Gently tilt the proofing container and let gravity ease the dough onto a clean, dry counter. Use a bench scraper to release any sticking dough, disturbing it as little as possible.
2. Shape the dough. Then lift the loaf with both hands into your cotton banneton with the smooth side down and the seam side up.
3. Place the entire banneton inside a large Ziploc bag and seal it closed to keep the moisture in.

Overnight8–16 hr at ~38°F

Cold-proof overnight

Keep the bag sealed and refrigerate immediately for 8–16 hours. Bake directly from the refrigerator.

Day 2At least 60 min

Preheat the Dutch oven

Preheat the Dutch oven at 450°F for at least 60 minutes.

1. Stack two circular King Arthur silicone liners flat on the bottom of the Dutch oven. Leave both in place during preheating and baking.

Keep the loaf refrigerated until the Dutch oven is ready.

Day 2After 8–16 hr

Score and load the loaf

When your chosen 8–16-hour cold proof is complete and the Dutch oven is fully preheated, take the loaf from the refrigerator.

1. Cut a sheet of parchment paper large enough to hold the loaf with two long ends to use as handles. Center it over the open banneton, hold it in place, and invert the banneton and parchment together.
2. Set the loaf on your work surface with the parchment underneath, then gently lift off the banneton. The seam is now underneath, and the smooth side faces up.
3. Score a big X in the smooth top with two diagonal cuts that cross in the center. Start and end each cut about 1 inch from the edge of the dough. Hold the blade straight down and cut ½ inch deep.
4. Remove the hot Dutch oven. Hold the parchment handles to lower the scored loaf into the Dutch oven, with the parchment resting on the two silicone liners. Put the lid on. Leave the liners and parchment under the loaf during the bake.

The Dutch oven and lid are extremely hot. Use dry oven mitts and keep your hands clear of the iron.

Bake30 min covered

Bake covered at 440°F, then 390°F

Lower the oven to 440°F and bake with the lid on for 30 minutes. The covered bake traps steam so the loaf can expand.

After 10 minutes, lower the oven to 390°F and keep the lid on for the last 20 minutes.

Bake40 min uncovered

Finish uncovered at 340°F

Remove the lid, lower the oven to 340°F, and bake for 40 minutes. The uncovered bake lets the crust dry and brown. Then remove the Dutch oven from the oven.

FinishAt least 3 hr

Let the crumb set

Remove the loaf from the Dutch oven, place it on a wire rack, and immediately brush the crust with olive oil. Cool uncovered for at least 3 hours before slicing. Let it cool longer if it is still warm.

Cutting early can make a properly baked loaf seem gummy.