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A higher-hydration white loaf aiming for those large, irregular holes and a glossy, open crumb. Requires confidence with wet dough, strong folds, and precise timing. Deeply satisfying when you nail it.
Ingredients
- 450g high-protein bread flour (12%+ protein)
- 338g water (75% hydration)
- 90g active starter (at peak)
- 9g salt
Method
- Autolyse: Combine flour and 315g water. Mix thoroughly. Rest 1 hour.
- Add starter: Squish starter into the dough. Rest 30 minutes. Add salt dissolved in remaining 23g water. Fold in with a series of stretch and folds.
- Bulk ferment (at 24°C): 5–6 hours total. First 2 hours: 4 sets of vigorous stretch and folds with wet hands. Hours 3–4: switch to lamination and coil folds to build strength without degassing. Final hour: leave undisturbed. Dough is ready when it's 75% bigger, domed, and full of large bubbles.
- Gentle pre-shape: Divide and pre-shape loosely — don't degas. Rest 30 minutes uncovered (bench rest).
- Final shape: Use the envelope fold technique for a batard. Work quickly and gently. Place in a well-floured banneton.
- Cold retard: Refrigerate 12–18 hours.
- Bake: Score deeply with a curved lame at a 30° angle. Into a screaming hot Dutch oven (260°C) covered for 20 min, then uncovered at 230°C for 25 min.
Key insight: With high-hydration doughs, strength comes from folds, not kneading. Each set of folds should increase the dough's tension noticeably.
Bake this with our shelf-stable San Francisco sourdough starter — activates in 2 hours, so you can bake your first loaf the same day.
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