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Step 1: Prepare the starter
Feed the starter for about 8 hours before mixing the dough, making sure it is fully risen and active.
Step 2: Mix the dough
In a large bowl, combine 200g starter, 600g whole wheat flour, 400g all-purpose flour and 700g water.
Mix until a dough forms, then let it sit for 1 hour to hydrate.
Step 3: Add the salt and water
Dissolve 20g salt in 30g water, then stir into the dough. Stretch and fold by pulling the edges of the dough towards the centre.
Step 4: Stretch and fold
After 2 hours, stretch and fold again. Repeat this process after another 2 hours to strengthen the dough.
Step 5: Shape the dough
Divide the dough into two equal portions. Shape each into a round ball and let rest on the counter, covered, for 1 hour.
Step 6: Final Shaping
Shape the dough into rectangles and fold into logs for a long loaf, or into rounds for an artisan loaf.
Step 7: Let Rise Overnight
Place the shaped dough in a proofing basket or loaf pan and refrigerate, uncovered, for 12 hours to rise.
Step 8: Preheat and Bake
For artisan bread, preheat the oven to 450°F (230°C) and heat a loaf pan or Dutch oven for 30 minutes.
Turn the loaf into the pan, score the top, and bake with the lid on for 30 minutes. Remove the lid, reduce the heat to 350°F (175°C) and bake for an additional 15 to 20 minutes.
For sandwich bread, preheat the oven to 350°F (175°C) and bake for 45 minutes.
Presentation suggestions:
Perfect for sandwiches, toast with butter or jam, or as an accompaniment to soups and stews.
Serve with olive oil and balsamic vinegar for dipping.
Cooking Tips:
