The Ultimate Homemade Sourdough Bread

‍Levain: 

1. In a clean jar, that is at least 2 cups (16 oz), stir together the starter, flours and water until evenly combined. Cover with a loose fitting lid and rest in a warm area, 78°F (25°C), for 5-6 hours or until the top is flat and the levain is just beginning to fall.

Autolyse (Bread Dough): 

1. 1.5 hours before the levain is done, add the bread and whole wheat flours to a large bowl and mix together until combined. 
2. Remove 80g of water from the 740 total grams and set that aside. Heat the remaining 660g of water to 90°F (32°C). Pour the warmed water into the flour mixture and mix just until the dough comes together and the flour is completely hydrated; do not overmix! Cover the bowl with plastic wrap or a damp towel and let rest in the same warm space the levain is resting. The dough will rest for the remaining amount of time the levain has to rest; anywhere from 1-1.5 hours. 
3. After the rest, pour the levain directly on the autolysed dough. Using the reserved water, sprinkle a little bit of the water with your fingers over the top of the levain. Dimple the levain into the dough with your finger tips to start to combine. Add another small splash of water and then use your hands to mix the levain evenly into the dough. Once it starts to come together, scoop the dough up against the side of the bowl and then slap it back down. Do this for about 30 seconds to 1 minute to fully incorporate the two. Reserve the remaining water for later.
4. Remove the dough to an un-floured work surface and slap and fold the dough for 3-5 minutes or until the dough starts to become smooth and isn’t sticking to the surface too much. To slap and fold simply, pick the dough up and slap the bottom down and fold it over itself. Repeat this action by picking the dough up from the front, rotating it a quarter turn and slapping and folding the dough again. This dough is extremely hydrated, so it will be very sticky; don’t worry if it is a little messy at first, as you continue to slap and fold you will get into a rhythm and the dough will stick less and less. 
5. Place the dough back in the bowl, cover with plastic wrap and place back in the warm, 78°F (25°C), area for 25 minutes. 
6. Remove the plastic wrap from the bowl and sprinkle the salt over the top of the dough. Add the remaining reserved water and mix the dough together the same as you mixed the levain into the dough earlier. 
7. Do a second set of slap and folds for 2-3 minutes or until the dough is smooth and it starts to catch some air. Place the dough back in the bowl, cover and place back in the warm area for the bulk fermentation. 

Bulk Fermentation: 

1. After the second set of slap and folds, the dough will rest in the warm, 78°F (25°C), area for 4.5 hours. During this time you will do 6 total folds. To do a fold, pick up one corner of the dough and stretch it up above the top of the bowl. Fold the dough back down over itself to the opposite edge. Turn the bowl a quarter turn and then stretch and fold the next section. Repeat this until you’ve stretched and folded all 4 sides of the dough. Cover with plastic wrap and place back in the warm area for 15 minutes. 
2. After 15 minutes, do the second turn and then let the dough rest in the warm area for 15 minutes. 
3. After that rest, do the third turn. This time rest the dough in the warm area for 30 minutes. 
4. Now do 3 more turns, with a 30 minute rest between each, for a total of 6 turns. 
5. After the last turn, let the dough rest in the warm area for the rest of the bulk fermentation time, about 2-2.5 hours. 

Shaping: 

1. Turn the dough out onto an un-floured work surface. Divide the dough with a dampened bench scraper into 2 even pieces. Dampen your hands and separate these pieces of dough on your work surface. 
2. Pre-shape each piece into a light boule by turning the dough in a circular motion between the palms of your hands, keeping the dough in constant contact with the work surface to create a round shape. The boules do not need to be tight at this point, just lightly shaped. Let the boules rest, uncovered, on the work surface for 20 minutes.
3. Dust the entire top of a boule with flour. Loosen the bottom of the dough from the work surface with a bench scraper and then gently flip over. Fold the bottom of the dough up and over to the center of the dough. Stretch and fold the left side about ¾ of the way over to the right side. Fold the right side over the left side. Finally, stretch and fold the top up and over the dough to its center. 
4. Next, gently pinch and stretch a segment of dough on the top left and right and stretch those pieces up and over so they cross each other, like a shoelace. Repeat this at the middle section of the dough and the bottom section. 
5. Finally, roll the bottom of the dough up to the top and continue to roll it until the dough flips over and is seam side down on the work surface. Lightly seal the bottom of the dough as it meets the work surface. 
6. Using rice flour, lightly flour a 9.5” (24cm) oval banneton lined with a clean kitchen towel. Place the first shaped loaf inside the banneton, seam side up.

6. Repeat this process with the second dough. 
7. Place each banneton in its own large plastic bag sealing the bag using a rubber band so air can’t get inside. Place in the fridge to proof for 12-14 hours. 

‍Baking: 

1. Place a cast-iron combo cooker in the oven and preheat to 500°F (260°C) for 1 hour.
2. After the cooker is preheated, dust the bottom of each dough (which is the part facing up in the banneton) lightly with rice flour. Dust the shallow part of the combo cooker with rice flour. Carefully turn the dough out into the pan. 
3. Using a lame, score the dough down the center from the top to the bottom, about ¼” (6mm) deep, and at 45° angle. Cover the combo cooker with the top and place in the oven. Bake for 20 minutes. 
4. Remove the top from the combo cooker and lower the oven temperature to 450°F (232°C). Bake for an additional 20 to 30 minutes, or until the loaf is a deep brown color.
5. Transfer the bread to a cooling rack. 
6. Bring the oven temperature back to 500°F (260°C) and this time preheat your combo cooker for 15 minutes before cooking the second loaf using the same method as above.  
7. Let the loaves cool down to room temperature before slicing and serving.