When your starter is at peak take and measure out the water and sourdough starter in a large mixing bowl or the bowl of a stand mixer. Mix this by hand or with a Danish dough hook until it is milky and mixed well.

Next, add the bread flour and whole wheat. Mix this by hand or with the dough hook attachment for about 1 minute until a shaggy dough is formed.

Let the dough rest for 30 minutes. This is the fermentolyse. This step helps strengthen the dough.

After the 30 minutes add the salt and knead on the lowest setting on your stand mixer or by hand for 6 minutes.

After you are done kneading the bread add it to a clear bowl or large measuring cup. You can either write down the starting measurement or mark where the dough is with a piece of tape.

Bulk fermentation has now started, and this is when I take the temperature of my dough. Sourdough Journey has a very helpful table on temperature and percent rise.

My dough is usually anywhere from 70-75 degrees which means I’ll do a 50% rise.

The dough starts at 2 ½ cups and I need roughly a 50% rise so when the dough is at 3 ¾ cups it will be ready to shape.

During the start of the bulk fermentation complete 4 coil folds each 30 minutes apart.

I complete the coil fold method by placing slightly damp hands under the center of the loaf and lifting it up. I then turn the container a quarter turn and repeat this until the dough starts to tighten and no longer stretches very far. Make sure you are not tearing the dough.

Then let your dough rise on the counter until it reaches that needed rise. Remember this will vary based on the temperature of the dough. Warmer dough needs less of a rise than cooler dough.

After you have reached your desired rise on your sourdough bread dough. Now it is time to shape the dough.

Remove your dough to a clean work surface and pull gently into a rectangle. Fold one side into the center and then the opposite side to the center then starting at the one end roll the dough up into a ball.

Gently, cupping your hands around the dough ball pull it toward you creating tension on the surface of the dough. This is a circular motion. BE CAREFUL not to rip the dough as you are doing this stop once it gets tight.

I have found that this technique works well for boule (round) and batard (oblong) shapes.

Let rest 15 minutes on the counter and then come back and repeat for the final shape. This time place the loaf seam side up into the banneton. Let this rest 10 minutes and taking the dough from each side “stitch” up the dough and place in a plastic bag. Place it in the fridge and let ferment overnight for 12 hours.

About 30-45 minutes before you are ready to bake your bread preheat your oven with the Dutch oven inside to 500 degrees. When your oven has been preheated with the dutch oven for at least 20 minutes take your dough out of the fridge.

Flip the dough gently out of the banneton and onto a piece of parchment paper. Dust with flour. (optional) Do your decorative scores with a bread lame (Make sure the razor blade is sharp.) on the top of the dough and then a large expansion score. For best results, when doing the expansion score try to keep your blade at a 45-degree angle and do it in one motion starting at the top and scoring it to the bottom of the loaf.

Remove the Dutch oven from the oven and using the parchment paper as a lifter lift the loaf into the Dutch oven. Place the lid back on top and place in the oven. Reduce the heat to 450 degrees and bake for 25 minutes. After the 25 minutes remove the lid and bake with the lid off for another 15-20 minutes until the crust is golden brown. You can adjust the baking time more or less time (within 10 minutes) to cater how dark you like your crust.

Remove from the oven and place on a wire rack to cool! Enjoy!