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My Best Sourdough Recipe
By Maurizio Leo · theperfectloaf.com
Makes 2 loaves
24 hrs (mostly fermentation & proofing)
A two-stage sourdough with overnight cold proof; levain built separately, then mixed into an autolyse dough for bulk fermentation and final shaping.
| prepPreheat oven to 450°F / 230°C with combo cooker or Dutch oven inside at 8:00 a.m. | |||||||||
| 30g medium-protein bread flour (for levain) | Mix levain, rest 78°F / 25°C, 5 hrs | Add water, salt & levain, pinch & fold 2–3 min | Stretch & fold 6 sets, 15 min × 3 then 30 min × 3 | Divide in half, pre-shape rounds, rest 30 min | Final shape into boule or batard | Cold proof in fridge overnight, 13.5 hrs | Score, bake covered 450°F / 230°C, 20 min | Uncover, bake 30 min until 208°F / 97°C | Cool on rack 2 hrs |
| 30g whole wheat flour (for levain) | |||||||||
| 60g water (for levain) | |||||||||
| 30g ripe sourdough starter | |||||||||
| 822g medium-protein bread flour | Mix flour & water, autolyse 2 hrs | ||||||||
| 64g whole wheat flour | |||||||||
| 650 g water (for autolyse) | |||||||||
| 95 g water (for mixing) | |||||||||
| 17g sea salt | |||||||||
| ripe levain (from step 1) | |||||||||
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