My first loaf! I’m really happy with it!

Made using the instructions in this video. I have another proofing in the fridge overnight to bake tomorrow too 😁

https://m.youtube.com/watch?v=VEtU4Co08yY

1. Build the Leaven
   •100g room temp water (78 F/25 C) or 1/2 cup
   •25g or 1 TBSP ripe sourdough starter
   •100g or 1 cup all purpose flour (11.7% protein)

Ferment, covered, at room temperature for 12 hours.

1. Mix the Dough
   •310g water (92 f / 33 C) or 1 1/4 cup
   •200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
   •400g or 3 1/4 cup purpose flour (11.7% protein)
   •50g 1/3 cup whole wheat flour (14% protein)
   •12g or 2 tsp salt

Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation

1. Bulk Fermentation
   Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
   After 30 minutes, give you dough a set of strength building folds.
   Cover dough and place in a warm place for another 30 minutes.
   After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.

2. Shaping
   Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown in video. Scoop dough ball into a well floured proofing basket, seam side up.

3. Proofing
   Cover with a towel and allow to rise at room temperature for 90 minutes.

4. Baking
   Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
   Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
   After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.