After a couple years of casual baking, finally feels like I’ve gotten it down 😮‍💨

260g bread flour

40g whole wheat flour 

245g water (5g reserved to dissolve salt)

7g salt 

65g ripe starter 

Mix flour and 240g water. 

Autolyse for 2 hrs

Add all starter 

Rubaud 1-2 min until starter full incorporated

Let sit for 20 min

Dissolve salt with remaining water 

Rubaud at least 10 min and until water and salt fully incorporated 

Let rest for 20 min

Rubaud for 10 min

Let rest for 20 min or until dough is relaxed and then perform first coil fold 

Rest for 30-45 min or until dough is relaxed again and then perform another coil fold. 

Repeat 1-2x until dough is very extensible 

Let BF at 70F until almost doubled in size. (5-6 hours for me)

No preshape 

Let rest on counter for 20 min until relaxed

Tartine method shape dough and place into banneton  

Cold proof in fridge overnight 

Preheat Dutch oven to 500 for 45-60 min 

Scoring optional

Bake dough in Dutch oven at 500f for 15 min

Lower temp to 475f and bake for 30 min 

Remove lid, lower to 450f bake until crust is dark brown without being burnt (15-20 min) 

Place on rack and let fully cool before slicing 

No score sourdough