After much experimentation I am ready to share my favorite sourdough loaf! It has a great medium crumb, some holes but not so many that you can’t make the most amazing grilled cheese, or butter will fall through all the holes of your toast!

Sometimes I make it with all white flour like below. I never have bread flour on hand so I use unbleached all purpose with great results.

But most of the time I use half whole grain. Many times a mixture of white whole wheat and dark rye.

This dough comes together easily and can be mixed by hand or in a stand mixer. It should cling to the dough hook but will still be quite sticky.
Some sourdough recipes tell you not to add salt at the beginning. The amount of salt we’re using won’t make a difference and will be fine.

Now for the 1st rest!

Pulls and stretches. No, we’re not exercising. I usually do this after an hour. Or sometimes I do a little after half an hour, then again after another half an hour.

With wet hands pull the dough up from one corner and fold it down over the center.

Do this to each corner

Up to 20 times. Sometimes I do 5 or 6. Sometimes I do 20.

Cover and rest at room temperature for a long rest.
Dough should be doubled in size. Look at all those natural bubbles! No commercial yeast needed here! This dough is even half whole wheat and dark rye flour. But you wouldn’t guess by how light it is!

If you haven’t used your banneton before brush or mist evenly with water then dust well with rice flour. If you don’t have a banneton you can do the same thing with a bowl. Or line a bowl with parchment paper.

Shape your loaf. Using a lightly floured surface turn out the dough. I like to half half floured and half unfloured.

Use a bench scraper to shape your loaf.

Use the bench scraper to fold it into itself.

The goal is to get a tighter ball with some tension on the surface.

The surface should feel tight. This will help with scoring later.

Place pretty side down, as this will be the top of the loaf later when turned out.
Alternatively, if you are just lining a bowl with parchment paper, place pretty side up as you will just lift dough directly out of bowl using the parchment as a sling, and into your dutch oven.

Dust top with rice flour and cover with shower cap or plastic wrap.
Chill in the refrigerator for another long rest. This is where the flavor comes in!

After the 2nd long rest dough should have raised some but not by double.

Cut a parchment “sling” to transfer your dough.

Place on top of banneton and then turn over quickly.

Remove banneton.

Now score. The “ear” is a very popular scoring look right now but even a straight slash or 2 across the top works. It allows for oven spring. You’ll get a better rise in the oven if you score as you’re giving the expansion a place to go. For an ear, cut dough with a sharp lame, or razor, across the side like so, holding the blade as pictured.

Use parchment to place in a dutch oven. No need to preheat dutch oven.

Here it is after 40 minutes of baking. Remove lid to get some color now.

About 20 more minutes is just right to me but bake to your color preference. This loaf is half whole grain but look at that rise!

I’ve included 2 options, one for beginning in the morning, and the other for beginning in the evening. Times are approximate and can be adjusted a little if needed. You did read that right, you can use active or straight from the fridge sourdough starter! After some experimenting I’ve found that because there is a long bulk fermentation time it works either way. Be sure to still feed your sourdough at least once a week still though.

A Note on baking vessels:
Baking vessels will really vary results. I prefer the covered dutch oven. I use an enameled cast iron DO with great results. These 4 loaves were cooked for the same amount of time, the top 2 were shaped in pyrex containers and baked on a pizza steel.
The bottom left was my DO, the bottom right was a stainless steel pot.
Experiment to find what you like!