Sourdough Bread
A simple, reliable sourdough loaf with 80% white bread flour and 20% whole wheat for added nutrition. Sourdough fermentation breaks down gluten and phytic acid, making it easier to digest than regular bread - a real advantage when you need to eat before a run. The slow fermentation also produces a lower glycemic index, giving you more sustained energy. Keep a loaf on hand for toast, sandwiches, and other recipes throughout the week.
Instructions
Mix the flours and water in a large bowl until no dry spots remain. Cover and let rest 30 minutes (autolyse).
Add the starter and salt. Squeeze and fold through the dough until fully incorporated, about 2-3 minutes.
Over the next 4 hours, perform 4 sets of stretch and folds, spaced 30-45 minutes apart. Between folds, keep the bowl covered at room temperature.
After the last fold, let the dough bulk ferment undisturbed until it has risen about 50% and feels airy and jiggly, roughly 1-2 more hours depending on your kitchen temperature.
Turn the dough onto a lightly floured surface. Shape into a round boule or oval batard. Be firm but gentle - you want surface tension without degassing it completely.
Place seam-side up in a floured banneton or a bowl lined with a floured tea towel. Cover tightly and refrigerate overnight (8-14 hours).
Preheat your oven to 500F (260C) with a Dutch oven inside for at least 45 minutes.
Turn the cold dough onto parchment paper. Score the top with a sharp blade or razor.
Lower into the Dutch oven, cover with the lid. Bake 20 minutes covered.
Remove the lid, reduce heat to 450F (230C), and bake another 20-25 minutes until deep golden brown and the bottom sounds hollow when tapped.
Cool on a wire rack for at least 1 hour before slicing.
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