Method

1. Preparing the Sourdough Starter
   If you don’t already have a sourdough starter, you’ll need to cultivate one several days in advance. Feed your starter regularly with equal parts flour and water, keeping it at room temperature until it’s bubbly and active. For this recipe, feed your starter at around 9–10pm for use at 6–7am. Add 50–60 grammes of water and the same weight of flour to ensure you have 100 grammes of lively starter ready to use. Use the same weight of flour and water.
2. Mixing the Rough Dough (Stand Mixer Method)
   Add water, sourdough starter, wholemeal flour, white flour, and salt to the bowl of a stand mixer. Mix on low speed until just combined (about 2–3 minutes). Cover and let rest for 10–20 minutes. Then mix vigorously for a few minutes until the dough is easily separated from the hook.
3. First Stretch & Fold (Richard Bertinet ‘Slap & Fold’ technique)
   Turn the dough onto a clean surface. Stretch the dough upwards and slap it down, folding it over itself. Repeat 5–10 times keeping the top on the top and until the top loses stickiness and becomes smooth. Pull it into a ball and then let it rest in a clean covered bowl for 30–40 minutes.
4. Second Stretch & Fold (Sheet Stretching)
   Mist your work surface with water. Gently lift and stretch the dough into a large sheet. Fold the sheet back over itself in several layers, avoiding trapped air. Perform a few gentle stretches and folds, then form a tight dough ball. Cover and rest for 30–40 minutes.
5. Third Stretch & Fold (Flatten, Fold, and Roll)
   Gently flatten the dough into a rough square, be careful not to knock out the gas, fold corners into the centre, gently roll into a sausage shape, seal the edge and ends. Optionally, roll into a ball using tuck and scoop actions. Cover and rest for 30–40 minutes.
6. Pre-shape (Richard Bertinet Method)
   Gently shape the dough into a firm ball by cupping your hands and dragging it towards you, creating surface tension. Rest for 15–20 minutes.
7. Final Shaping and Placing into Banneton Basket
   Gently shape again, ensuring it’s taut and smooth. Place seam side up into a well-floured banneton basket and cover.
8. Final Proof and Cold Retard
   Prove at room temperature until risen but still springy (1–2 hours).
   Refrigerate overnight.
9. Morning Bake Preparation
   Remove dough from fridge and allow it to stand uncovered at room temperature for 30 minutes. Preheat oven (with Dutch oven inside) to 220°C.
10. Scoring and Baking
    Turn dough onto baking parchment or Silpat sheet, brush away excess flour. Make your decorative pattern cuts and a deep expansion cut. Spray the dough and the Silpat sheet with water. Place into hot Dutch oven, pour a little water between sheet and pot for steam, cover with lid. Bake for 35 minutes.
11. Finishing the Bake
    Remove Dutch oven and extract the loaf. Place loaf on a flat baking sheet and return it to the oven for 6–10 minutes for a deep golden-brown colour. If the base is too pale, invert and bake upside down for 3–5 minutes.
12. Cooling
    Place finished loaf on a wire rack and allow to cool completely before slicing. Cutting too soon will affect the crumb and texture.