Classic Tangy Sourdough Loaf

1. Making the Levain

Start by preparing the levain. In a small container, mix together 28 grams of unbleached all-purpose flour, 28 milliliters of water, and 28 grams of mature sourdough starter. Cover the container and let it sit at a warm 78-80°F (26-27°C) environment for about 5 hours, or until it has tripled in volume. This step ensures that your levain is active and ready to ferment the dough.

2. Preparing the Dough

In a large bowl, whisk together 270 grams of unbleached all-purpose flour and 56 grams of sifted whole-wheat flour. Add 240 milliliters of water to the flour mixture and stir until it comes together into a shaggy mass. Cover the bowl with plastic wrap and let it rest for 1 hour. This resting period allows the flour to fully hydrate.

3. Incorporating the Levain

After the dough has rested, scrape 65 grams of the prepared levain onto the dough. Using wet hands or a small rubber spatula, dimple the levain into the dough and then massage it in until the levain is evenly distributed, which should take about 2 minutes. Cover the bowl again and let it rest for 30 minutes.

4. Adding Salt

Sprinkle 8 grams of salt over the dough. Dimple the salt into the dough with your fingers, then mix thoroughly for about 2-3 minutes. This step ensures that the salt is evenly distributed and helps to strengthen the dough.

5. First Coil Fold

Transfer the dough to an 8-inch square baking dish. Perform a coil fold by lifting the dough from the middle, stretching it upwards, and folding it over itself. Cover the dish and let the dough proof for 45 minutes.

6. Second Coil Fold

Repeat the coil fold, then cover and let the dough proof for another 90 minutes.

7. Third Coil Fold

Perform the final coil fold, then let the dough proof for an additional 90 to 180 minutes. The dough should increase in volume by about 60% and become puffy.

8. Shaping the Dough

Dust your work surface with a mixture of rice flour and all-purpose flour. Invert the dough onto the surface and gently pinch, stretch, and fold it to shape it into a tight roll. Place the shaped dough seam-side up into a floured oval banneton and let it proof for 15-20 minutes.

9. Cold Retardation

Cover the banneton and refrigerate the dough for 12-16 hours. This long, cold proofing period develops the sourdough's tangy flavor and improves the dough's structure.

10. Scoring and Baking

Preheat your oven to 500°F (260°C) with a combo cooker inside for about 45 minutes. When ready, mist the dough with water, score it with a bread lame or sharp knife, and transfer it onto a piece of parchment paper. Carefully place the dough into the preheated combo cooker, cover it, and bake for 20 minutes. Then, remove the lid and continue baking for another 15-20 minutes until the crust is dark brown and blistered with a beautiful gradient of browning.

11. Cooling

Once baked, transfer the loaf to a wire rack and let it cool for at least 2 hours before slicing. This cooling period allows the crumb to set properly, ensuring a perfect texture.