Flour and water rested (autolyse), then starter and salt; a long rise with folds, a night in the fridge in a proofing basket, and baking in a hot cast-iron pot: covered first, then uncovered.
Mix the whole wheat flour, white flour and water until no dry flour remains, and let rest 30 minutes (autolyse).
💡Autolyse lets the flour absorb the water before the starter and salt: the gluten develops on its own, and the kneading is shorter.
2
Add the starter and the salt and Knead 10 minutes, until the dough is smooth and elastic.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Leave the dough in a covered bowl 4–6 hours at room temperature, folding it every half hour.
Bowl
💡Folding: pull one side of the dough up and fold it over itself, turn the bowl and repeat from all four sides. This strengthens the dough without kneading.
4
Shape into a loaf and place in a floured proofing basket, cover and refrigerate overnight.
Proofing basket (banneton)Refrigerator
5
Preheat the oven to 250°C (480°F), with a cast-iron pot inside.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6
Turn the dough out into the hot pot and slash the top with a sharp knife.
Cast-iron potKnife
7
Bake in the covered pot 20 minutes, until the bread rises. Remove the lid and bake 25 more minutes, until the crust is deep brown.
⚙ BakingOvenCast-iron pot
💡The covered pot traps the dough's steam during the first half: the crust stays soft, and the bread rises fully before it hardens.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
449calories
14 gprotein
89 gcarbs
2 gfat
● protein 13%● carbs 84%● fat 3%
Per serving (235 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Cast-iron pot· Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
Proofing basket (banneton)· Also works: Bowl (Bowl lined with a floured towel)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: White flour · olive oil · Rye flour · Cooling before slicing (1 hour) · Feeding the starter beforehand (4–6 hours) · Some of the water in the autolyse, the rest with the salt (700 ml) · Pinching instead of kneading (salt after minutes) (30) · Rest after the folds (2–3 hours) · Pot heating time (45 minutes) · Flour for dusting the loaf · Lower the heat when removing the lid (230)
