Naturally leavened boule
Formula
- 450 g bread flour
- 50 g whole wheat
- 375 g water
- 100 g ripe 100%-hydration starter
- 10 g salt
Method
- Start. Use starter that doubles predictably and floats only as a supporting clue. Mix and fold through bulk.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. End bulk when dough is aerated and 30–50% larger; shape and refrigerate overnight.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
- Finish. Score and bake in a Dutch oven 20 minutes covered plus 25–30 uncovered.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Fermentation judgment replaces fixed timing.