Ingredients
- 450g bread flour
- 50g wholemeal flour
- 375ml water (80% hydration)
- 100g active sourdough starter (100% hydration)
- 10g salt
Step-by-Step Instructions
1
1. Mix flours and 350ml water. Rest 1 hour (autolyse).
2
2. Add starter and remaining water. Mix well. Rest 30 mins.
3
3. Add salt. Stretch and fold every 30 mins, 4 times total. Bulk ferment 4-6 hours at 24°C.
4
4. Shape into a tight boule. Place seam-up in a floured banneton.
5
5. Refrigerate overnight (8-12 hours).
6
6. Preheat Dutch oven at 250°C for 45 mins.
7
7. Score the loaf and bake covered 20 mins. Remove lid, reduce to 220°C, bake 25 more mins.
8
8. Cool on a rack at least 1 hour before cutting.
👨🍳 Chef's Notes
In Lahore's warm climate, fermentation moves faster. Watch the dough, not the clock — it should be airy and jiggle when shaken before you shape it.
