Prep Time: 20 mins
Rest Time: 10–12 hours (overnight)
Bake Time: 35–40 mins
Total Time: ~12 hours
Yield: 2 loaves

🧂 Ingredients:

• 500g (4 cups) bread flour
• 100g (¾ cup) whole wheat flour (optional for deeper flavor)
• 100g active sourdough starter (bubbly & fed)
• 375g (1½ cups + 1 tbsp) water, room temperature
• 10g (2 tsp) sea salt

🥣 Instructions:

1. Feed Your Starter

• Feed your sourdough starter about 4–6 hours before you start.
• It should double in size and be bubbly when you use it.

2. Mix the Dough

• In a large bowl, mix starter + water until dissolved.
• Add flours and mix until no dry bits remain (use your hands or a spatula).
• Cover and let it rest for 1 hour (autolyse stage).

3. Add Salt

• Sprinkle salt over the dough and mix it in by pinching and folding until well combined.

4. Bulk Fermentation (Stretch & Fold)

• Over the next 3–4 hours, perform stretch and folds every 30 minutes.
  (Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3–4 times.)
• After last fold, cover and let it rest until dough rises about 50–75% in volume.

5. Pre-shape & Bench Rest

• Lightly flour the surface, divide dough into 2 equal pieces.
• Shape each roughly into a rectangle, tuck edges under, and let rest for 20 minutes uncovered.

6. Final Shaping (Loaf Pan Style)

• Shape each piece into a tight log (like a sandwich loaf).
• Place seam side down into lightly oiled or floured loaf pans.

7. Cold Proof (Overnight)

• Cover pans with plastic wrap and refrigerate 8–12 hours (or overnight).
  This slow proof develops deep sourdough flavor.

8. Scoring

• Next morning, preheat oven to 450°F (230°C).
• Using a sharp razor or bread lame, score the tops (like in your photo — leaf or wave design).
• Lightly dust with flour for that artisan look.

9. Bake

• Place pans in the oven and bake 35–40 minutes until golden brown.
• For extra crust, remove the loaf from the pan for the last 10 minutes of baking.

10. Cool Completely

• Let loaves cool on a wire rack for at least 1 hour before slicing.

💡 Pro Tips:

• Keep your starter active and healthy for best rise.
• Use steam during first 15 minutes of baking (place a tray of hot water in the oven).
• You can brush the top with butter right after baking for a soft crust.

🍽️ Serving Ideas:

• Perfect for toast, garlic bread, or sandwiches.
• Slice and freeze — it stays fresh up to 3 months.

❓ FAQs:

Q1: Can I make this without a loaf pan?
Yes, you can shape it as a round boule and bake in a Dutch oven.

Q2: Why did my bread not rise much?
Your starter may be weak — make sure it doubles within 4–6 hours after feeding.

Q3: Can I skip the overnight proof?
You can proof at room temperature for 3–4 hours, but flavor depth will be milder.

Q4: How can I make the crust softer?
Brush with melted butter right after baking and cover with a towel as it cools.