Sourdough Bread: Overnight Prep Crispy

Instructions:

1. Mix the levain. Combine 35g starter with 35g bread flour and 35g water. Note: This creates a fresh, energetic yeast population for the main dough.
2. Let it rise. Keep in a warm spot for 4 to 6 hours until bubbly and doubled in volume.
3. Combine main ingredients. Mix 350g water with your active levain, then stir in 400g bread flour and 100g whole wheat flour.
4. Rest the dough. Let the shaggy mass sit for 30 minutes until the flour is fully hydrated.
5. Add salt. Sprinkle 10g salt and the remaining water over the dough and squeeze it in with your hands.
6. Perform stretch and folds. Every 30 minutes, grab a corner of the dough, pull it up, and fold it over itself. Repeat 4 times.
7. Bulk ferment. Let the dough sit undisturbed for 4 to 6 hours until it looks jiggly and has grown by 50%.
8. Shape the loaf. Gently fold the dough into a ball on a floured surface and place it in a lined bowl.
9. Cold retard. Place the bowl in the fridge for 12 to 15 hours. Note: This develops the sour flavor and makes the dough easier to score.
10. Bake the bread. Preheat your Dutch oven at 260°C. Score the top with a blade and bake for 20 minutes with the lid on, then 25 minutes with the lid off until the crust is dark brown and crackling.