Rustic Tuscan Loaf

Ingredients

• 450g bread flour
• 50g whole-wheat flour
• 375g water
• 10g salt
• 100g active sourdough starter
• Rice flour for dusting

Method

1. 1Mix the flours and water and rest 45 minutes, then add starter and salt and fold to combine.
2. 2Build strength with a set of stretch-and-folds every 30 minutes over three hours of bulk fermentation.
3. 3Shape into a taut round, settle into a floured banneton, and cold-proof overnight.
4. 4Bake covered in a preheated Dutch oven, then uncovered, until the crust is mahogany and hollow-sounding.