Step 1

In a large mixing bowl, combine 340g warm water with 275g bread flour and 225g whole wheat flour and mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.

Step 2

Cover the bowl and set aside to autolyse for 30 - 60 minutes.

Step 3

Uncover the bowl and spread the dough in the bowl, I just poke it flat with my fingers, and spread 100g sourdough starter, 40g honey, 1/2 tablespoons chopped rosemary, and 14g fine sea salt across the surface of the dough.

Step 4

Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times to fold in the starter. This is considered one set of stretch and folds. Don't panic if the dough feels a bit wet or gooey, it will come together during the later.

Step 5

Recover and set aside for 1 hour.

Step 6

Uncover and perform a set of stretch and folds. Recover and set aside for 1 hour before performing another set of stretch and folds before recovering. If the dough is not coming together after the second set of stretch and folds, turn it out onto a floured surface and knead it with a little bit of flour till it comes together before covering and resting for 1 hour.

Step 7

Repeat once more, for a total of 3 sets of stretch and folds. Then cover, and set aside for 2 hours to finish the BULK FERMENT.

Step 8

Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle.

Step 9

Fold up the bottom third of the dough as though you were folding a letter, and then fold the top down.

Step 10

Rotate the dough 90 degrees and roll up into a large log. Cover with a kitchen or tea towel and rest for 30 minutes.

Step 11

After the rest, flip the dough over, gently press the dough flat then roll it again. Pinch the ends if you're making a batard or tuck them in if your making a boule.

Step 12

Dust the dough with rice flour then tuck seam side up into a BANNETON.

Step 13

Prove the rosemary sourdough loaf in the banneton for 2 hours before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you're welcome to, but the flavor is better after resting in the fridge.

Step 14

Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you don't have a dutch oven, I do have a guide on BAKING SOURDOUGH BREAD WITHOUT A DUTCH OVEN.

Step 15

Once the oven is preheated, invert the banneton onto a sheet of parchment paper.

Step 16

Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!

Step 17

Carefully remove the DUTCH OVEN from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.

Step 18

Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 - 210 degrees Fahrenheit internal temperature.

Step 19

Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.