Classic Artisan Sourdough Bread

Instructions

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   Step 1: Ensure your active sourdough starter is bubbly, doubled in size, and passes the float test before you begin.
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   Step 2: In a large bowl, whisk together the active sourdough starter and 325g of the warm water until the starter is mostly dissolved.
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   Step 3: Add the flour and whole wheat flour to the bowl. Mix by hand or with a sturdy spoon until a shaggy, rough dough forms and no dry spots remain. Cover and let it rest (autolyse) for 45 to 60 minutes.
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   Step 4: After resting, sprinkle the sea salt over the dough. Add the remaining 25g of warm water to help dissolve it. Dimple the dough with your fingers and pinch it together until the salt is fully incorporated.
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   Step 5: Over the next 2 hours, perform 4 sets of 'stretch and folds' spaced 30 minutes apart. Pull one side of the dough up and fold it over itself, rotating the bowl until all four sides have been folded. Cover the bowl between sets.
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   Step 6: Let the dough sit at room temperature for the remaining bulk fermentation. It should grow by about 50%, look jiggly, and have a few bubbles on the surface. This usually takes 3 to 5 hours depending on your kitchen's temperature.
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   Step 7: Turn the dough out onto a lightly floured surface. Shape it into a tight, round boule by gently folding the edges into the center and flipping it over so the smooth side is up. Drag it slightly towards you to build tension on the surface.
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   Step 8: Place the shaped dough upside down (seam side up) into a generously floured proofing basket or a bowl lined with a floured towel. Cover it and place it in the fridge overnight (8-16 hours) for its cold proof.
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   Step 9: The next day, place your empty Dutch oven inside the oven and preheat to 250°C (485°F) for at least 45 minutes.
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    Step 10: Turn the dough out onto a piece of parchment paper. Use a sharp blade or razor to score a design or a single deep slash across the top.
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    Step 11: Carefully transfer the parchment and dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes to trap the steam and encourage oven spring.
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    Step 12: Remove the lid, reduce the oven temperature to 220°C (430°F), and bake for another 20 to 25 minutes until the crust is deep golden brown and crisp.
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    Step 13: Remove the bread from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Slicing too early will result in a gummy texture!