Sourdough bread

The evening before baking, mix sourdough starter, flour, and water in a container. Cover loosely and leave at room temperature for about 12 hours, until active and bubbly.

Combine active starter, flours, salt, and water in a bowl. Mix until all the flour is hydrated and a shaggy dough forms. Measure the dough temperature if desired.

Let the dough rest for 30 minutes. Perform 3–5 sets of stretch and folds, with 30 minutes rest between each set.

Let the dough rest in the bowl until bulk fermentation is complete.

Turn the dough out onto the counter and shape into a loose round. Cover and let rest for 30 minutes.

Laminate and shape the dough tightly. Lightly flour and place seam-side up in a floured, lined banneton.

Cover and refrigerate for at least 12 hours, up to 3 days.

Preheat the oven with a pizza stone to 500 °F / 260 °C for 1 hour. Ten minutes before baking, place a heatproof bowl in the bottom of the oven and prepare boiling water.

Turn the cold dough onto parchment paper, score, and transfer to the hot stone. Pour boiling water into the bowl to create steam.

Bake for 20 minutes at 460 °F / 240 °C. Remove the water bowl and continue baking for 20 minutes at 400 °F / 200 °C, until the internal temperature reaches 210°F / 100 °C.

Transfer the bread to a wire rack and let cool for at least 1 hour before slicing.

Store the bread in a paper bag at room temperature.