I always start with a highly active sourdough starter—this is vital. Without it, the results can be inconsistent and frustrating. The starter should be in prime condition, as shown earlier. For this bake, I modified the recipe to make two 800 g loaves and lowered the hydration to 70%. I began by mixing water and starter until fully dissolved, then added the flours and mixed briefly to combine. After a 60-minute autolyse, I added the salt and mixed until the gluten was well developed. Then, I did a short bench knead to strengthen the dough and improve its texture. The dough rested for 30 minutes, followed by a series of folds to build structure—adjusting as needed based on how the dough responded. It was then divided into two pieces to prevent over-fermentation and enable proper cold proofing. Bulk fermentation continued at warm room temperature until the dough expanded by roughly 40–60% in volume. When ready, I pre-shaped, shaped, and placed the loaves into bannetons for an 18-hour cold retarding. Before baking, I briefly chilled the dough in the freezer to make scoring easier. It was baked in a preheated Dutch oven at 250°C for 30 minutes covered, then at 220°C uncovered for 5 minutes to develop good color. The internal temperature hit 99°C. Final weights were 734 g and 733 g—quite consistent. After fully cooling, I sliced the bread the next day, which greatly improved the crumb structure.
