• Start by feeding your sourdough starter 4-6 hours before you want to mix the dough. It should be very active, packed with bubbles and high in the jar (doubled the height) before you use it.

Mix the dough

• In a large bowl, add the water and the starter, then stir until combined. Add the whole wheat flour and salt and keep stirring until there are no dry spots anymore. I like to start with a dough whisk, then use my hands. It should look like a shaggy dough. Cover and let it rest for 20 minutes.

Stretches and folds

• Now, do 3 sessions of stretches and folds with about 30 minutes of resting time in between.

  To stretch and fold: grab the dough on the opposite side of the bowl, pull it up until it cannot stretch anymore, then fold it back down on the dough. Rotate the bowl about 90º and repeat with the dough on the opposite side. Keep going until the dough is too tight to stretch (I usually do about 4 stretches per session). Cover, rest for 30 min and repeat.

Bulk fermentation

• Once done with the stretches and folds, then cover and let the dough ferment and rise at room temperature or preferably in a cozy spot in the house. How long the dough needs to ferment will depend on how warm the space is (warmer = faster), just something to keep in mind. I fermented my dough for about 5 hours (starting time right when you combine the dough).

Pre-shape

• Once the dough is done fermenting, then transfer it over a lightly floured counter and roughly shape into a ball by grabbing the edges and bringing them to the center of the dough. Flip the dough so the seam side is on the counter, cover and let the dough rest for about 20 minutes.

Shape

• To shape it into a boule, then flip the dough to have the seam side back on top and stretch it into a square. Then, fold the top part and both sides over the middle of the dough. Grab the top part to roll the dough towards you until the seam side is on the counter. Use both hands to help shape it into a ball.
• To strengthen the boule: first, make sure the counter has barely any flour so the ball can stick to it a little. Then, place both hands on the top part of the boule and drag it towards you while allowing it to drag on the counter. Rotate slightly and repeat. Keep going until the top is smooth and the boule is tight.

Final proof

• Generously flour a proofing basket, then use a counter scraper to flip and transfer the boule to it with its seam side up. Cover and let it proof overnight in the fridge (or for 5-36 hours).

Bake

• At least 30 minutes before you want to bake the bread, transfer a Dutch oven to your oven and pre-heat to 450ºF.
• When ready to bake, then take the proofed dough out of the fridge and flip over a large piece of parchment paper. Then, score as you wish and grab the edges of the paper to transfer the dough into the preheated Dutch oven.
• Cover and bake for 30 minutes, then uncover and bake for 5-7 minutes or until the loaf turns nicely golden brown.
• Let the bread completely cool down before slicing and enjoying.