Scored Country Sourdough Boule

Method 8 steps

1. 01

   Mix the flours with all but 2 tbsp of the water and rest 1 hour to autolyse.

2. 02

   Add the starter, salt and reserved water, pinching and folding until the dough comes together.

3. 03

   Bulk ferment 4 to 5 hours at about 76 F, doing 4 sets of stretch and folds in the first 2 hours, until the dough is domed, bubbly and grown by roughly 60 percent.

4. 04

   Pre-shape into a round, rest 20 minutes, then shape into a tight boule and place seam side up in a rice-floured banneton.

5. 05

   Cover and refrigerate 12 to 16 hours.

6. 06

   Preheat a Dutch oven at 500 F for 1 hour. Turn the dough onto parchment, score a long curved slash and lower it into the pot.

7. 07

   Bake covered 20 minutes, then reduce to 450 F, uncover and bake 22 to 25 minutes until the crust is deep brown and blistered.

8. 08

   Cool on a rack for at least 1 hour before slicing.

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