Sourdough boule loaf


Combine starter, warm water and bread flour in a large bowl, let stand for 8-10 hours.

Stir in 1 cup of whole wheat flour, followed by the salt and remaining whole wheat flour (and the all-purpose if needed), until the dough starts to come away from the side of the bowl.

Turn out onto a floured surface and knead about 10 minutes.

Place the dough into a greased bowl, turning to coat.

Cover bowl and allow to rise until doubled, about 2-3 hours.

De-gas the dough gently and shape into a round.

Place dough smooth-side down into a banneton or floured tea-towel lined bowl.

Cover and let rise 1 1/2 hours.

Preheat oven to 425F.

Turn dough out of the banneton or bowl onto a greased baking sheet.

Slash dough 2-3 times, bake for 35-40 minutes, until loaf sounds hollow on the bottom when tapped.

Cool completely on a wire rack before slicing.