I always start with a very active sourdough starter, since it’s key for consistent results. For this bake, I made two 800 g loaves at 70% hydration. I mixed the water and starter first, added the flours, and let the dough rest for a 60-minute autolyse. After adding the salt and developing the gluten, I did a brief bench knead for extra strength. The dough rested with folds during bulk fermentation until it increased about 40–60% in volume. It was then divided, shaped, and cold-proofed in bannetons for 18 hours. Before baking, I chilled the dough briefly for easier scoring. The loaves were baked in a preheated Dutch oven at 250°C covered for 30 minutes, then uncovered at 220°C for 5 minutes. The bread reached an internal temperature of 99°C and was sliced the next day after fully cooling, which improved the crumb structure.
