Everyday sourdough loaf

Ingredients

• 425gbread flour
• 75gwhole wheat flour
• 380gwater (filtered, 28°C)
• 100gactive starter at peak
• 11gfine sea salt

Method

1. Whisk starter into 350 g of the water until floaty. Add both flours and mix to a shaggy dough. Rest 60 min (fermentolyse). 2. Add salt with the remaining 30 g water, pinching and folding for 2 min until silky. 3. Four sets of stretch-and-folds at 30-min intervals, then leave the dough alone until it has risen ~60%, is domed and jiggly (about 4–5 h at 24°C). 4. Pre-shape on a lightly floured bench, rest 25 min seam-down, then shape tight, seam-up into a floured banneton. 5. Retard 14–16 h in the fridge. 6. Preheat a Dutch oven at 250°C for 45 min. Score the cold loaf in one confident slash, lid on for 22 min, lid off and drop to 220°C for 25 min until the crust is mahogany. 7. Cool on a rack for at least 90 min before slicing.