New Design Alert!!

She's not perfect – but a good first attempt! Still struggling with that perfect crumb, though.

My recipe for this loaf:

1. Feed Starter Feed your sourdough starter. About four hours later, once it's fully active, begin the dough process.
2. Mix Wet Ingredients In a large bowl, combine:
   • 160 grams active sourdough starter
   • 330 grams water
   • 10 grams salt Mix until combined.
3. Add Flours Add the following to the bowl:
   • 100 grams whole wheat flour
   • 400 grams artisanal bread flour Mix everything together until the dough is shaggy and there’s no dry flour remaining.
4. Autolyse Let the shaggy dough rest for about 40 minutes.
5. Stretch and Folds Perform 3 to 4 sets of stretch and folds, spaced 30 to 40 minutes apart.
6. Bulk Fermentation Let the dough bulk ferment on the counter for about 6 to 8 hours at approximately 77°F (25°C), until it’s airy and puffy.
7. Shape Shape the dough into your desired form.
8. Cold Proof Place the shaped dough in the fridge to cold proof overnight.
9. Bake The next day:
   • Preheat the oven to 450°F with a Dutch oven inside.
   • Place the cold dough into the preheated Dutch oven.
   • Bake with the lid on for 25 minutes.
   • Remove the lid and bake for another 20-ish minutes, until the crust looks golden and done.
10. Cool Let the bread rest for 1.5 hours before slicing.