This is a variation on a "no knead" recipe. It's a great entry to making sourdough bread, with minimal stretching and folding and shorter fermentation times. Once you master this, you can move on to more in-depth bread recipes to build more complex flavors, and get better texture and rise.
(Yield : One loaf)
INGREDIENTS 1 cup (5 oz) whole wheat flour
2 1/2 cups (11 oz) white bread flour
1 1/2 tsp sea salt
1 1/2 cups filtered water
1/4 cup active sourdough starter
Mix together the dry ingredients in a large bowl. In a smaller bowl, dissolve your active (ie, fed within the last 6-8 hours) sourdough starter in filtered water. Combine the wet ingredients into the dry ingredients and stir to incorporate completely. Cover bowl with plastic wrap and let sit for roughly 9-12 hours at room temperature.
With hands dusted in flour, spread out dough gently on a well floured surface. Fold the dough into itself into thirds (like a tri-fold brochure). Then fold in half from top to bottom creating a roundish blob. Cover loosely with plastic wrap and rest for 15 minutes. Turn the dough upside down (so the seam side is up) and gently shape from the sides into a ball. Transfer into a well floured proofing basket. Cover with a towel and let rise about 1-2 hours.
Preheat oven to 500. Slash the top of the loaf with a sharp knife or bread lame in a cross pattern. Transfer into a La Cloche or Dutch oven (seam side down) and bake covered at 500 for 20 minutes. Remove cover, reduce heat to 450 and bake an additional 15-20 minutes. Let cool for 30 minutes on a rack.