Sourdough Bread Recipe: Artisan Loaf with Crunchy Crust

Instructions:

1. In a small jar, combine 35g starter, 35g all purpose flour, 35g whole wheat flour, and 70g warm water. Let sit until bubbly and active (approximately 4-6 hours) to create the levain. Note: This ensures your yeast is at its most powerful before meeting the main flour.
2. In a large glass bowl, whisk 100g of the active levain with 350g warm water until the levain is dissolved and the water looks milky.
3. Add 500g bread flour and 10g fine sea salt to the water mixture. Mix by hand or spatula until no dry flour remains and a shaggy mass forms. Cover with a damp cloth and rest for 30 minutes.
4. Perform 4 sets of 'stretch and folds' every 30 minutes. Reach under the dough, pull upward until resistant, and fold over. Rotate and repeat 4 times per set until the dough feels smooth and looks elastic.
5. Allow the dough to undergo bulk fermentation until it has increased in volume by about 50% and shows small bubbles on the surface. This usually takes several hours depending on your room temperature.
6. Shape the dough into a tight boule by folding the edges into the center and rolling it on the counter to create tension. Place in a floured banneton or lined bowl and cold proof in the refrigerator for 12-24 hours.
7. Preheat a Dutch oven inside your oven to 500°F (260°C) for at least 45 minutes. Note: A fully heat soaked pot is the key to a massive oven spring.
8. Turn the dough out onto parchment paper. Score the top with a sharp blade or lame at a 45 degree angle.
9. Lower the parchment and dough into the hot pot. Bake covered for 20 minutes until the structure is set but the crust is still pale.
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