Ingredients:

  • 50g active sourdough starter
  • 450g high protein bread flour
  • 50g bread flour (for leaven build)
  • 50g whole wheat flour
  • 340g filtered water
  • 50g filtered water (for leaven build)
  • 10g fine sea salt
  • 15g fresh rosemary, finely minced
  • 5g flaky sea salt

Instructions:

  1. Prepare the leaven by mixing 50g active starter, 50g bread flour, and 50g warm water. Let sit for 4–6 hours until doubled and passes the float test.
  2. Whisk 100g of the active leaven into 340g of filtered water in a large mixing bowl.
  3. Add 450g bread flour and 50g whole wheat flour. Mix until a shaggy dough forms and no dry flour remains. Let rest for 30 minutes.
  4. Incorporate 10g fine sea salt and 15g minced rosemary using the lamination technique, stretching the dough thin and folding the inclusions into the layers.
  5. Perform bulk fermentation over 4–6 hours, conducting 4 sets of stretch-and-folds every 30 minutes for the first 2 hours.
  6. Shape the dough into a tight boule and place into a floured banneton. Cold proof in the refrigerator for 12–15 hours.
  7. Preheat a Dutch oven to 450°F (230°C). Turn the dough onto parchment, score with a razor, and sprinkle with 5g flaky sea salt.
  8. Bake inside the covered Dutch oven at 450°F (230°C) for 20 minutes. Remove the lid and bake for another 25 minutes until the crust is deep mahogany.