I always begin with a highly active sourdough starter—this is essential. Without it, results are inconsistent and often lead to frustration. The starter should be in optimal condition, as shown previously. For this bake, I adjusted the formula to produce two 800 g loaves and reduced hydration to 70%. I started by mixing the water and starter until fully dissolved, then added the flours and mixed briefly to combine. After a 60-minute autolyse, I incorporated the salt and mixed until the gluten was well developed. I then finished with a brief bench knead to improve dough strength and texture. The dough rested for 30 minutes, followed by a series of folds to build structure, always adjusting based on the dough’s response. It was then divided into two portions to prevent over-fermentation and support proper cold proofing. Bulk fermentation continued at warm room temperature until the dough increased by approximately 40–60% in volume. Once ready, I pre-shaped, shaped, and placed the loaves into bannetons for an 18-hour cold retard. Before baking, the dough was chilled briefly in the freezer to improve scoring. It was baked in a preheated Dutch oven at 250°C for 30 minutes covered, then 220°C uncovered for 5 minutes to achieve proper coloration. The internal temperature reached 99°C. Final weights were 725 g and 728 g—remarkably consistent. After fully cooling, the bread was sliced the next day, which significantly improved the crumb structure.
