Your First Sourdough

1. 1

   Prepare the leaven by mixing 100g water (78°F/25°C), 25g ripe sourdough starter, and 100g all-purpose flour inside a tall container. Mix thoroughly, seal with a lid, and allow it to ferment for 12 hours at room temperature.

2. 2

   Make the dough by combining 310g warm water (92°F/33°C), 200g of the made leaven, 400g all-purpose flour, 50g whole wheat flour, and 12g salt in a large bowl. Stir using a strong spoon to create a rough dough, then use a damp hand to pinch and squeeze the mixture for 2 to 3 minutes until thoroughly combined.

3. 3

   Cover the mixture and allow it to ferment in a warm spot for 30 minutes. Do one round of folds to build strength, cover it again, and let it sit for 30 minutes more. Complete another round of folds to build strength, cover, and let ferment for 2 hours longer.

4. 4

   Dust flour over the dough and your counter, turn the dough onto the surface, and form it into a circular boule. Place the round, seam-side facing upward, inside a proofing basket that has been generously floured.

5. 5

   Place a kitchen towel over the basket and let the dough rise at room temperature for 90 minutes; it is ready when a light press with your finger leaves a temporary mark that slowly springs back.

6. 6

   Put a Dutch oven inside your oven and preheat it to 500°F (260°C) for 30 to 45 minutes.

7. 7

   Sprinkle semolina or cornmeal over a sheet of parchment paper, then turn the risen dough onto the paper with the seam facing down. Slice the upper surface of the loaf using a lame, razor, or kitchen shears.

8. 8

   Carefully lift the parchment with the dough and lower it into the hot Dutch oven, seal with the lid, and lower the heat of the oven to 485°F (250°C). Bake the loaf for 18 minutes.

9. 9

   Safely take off the Dutch oven lid, turn down the oven temperature to 465°F (240°C), and continue baking for 25 minutes more until the crust is a rich golden brown.

Recipe by @Brian Lagerstrom on YouTube. See the original for their notes and tips.