Sourdough bread

Ingredients:

Leaven

• 3/4 cup premium flour
• 3/4 cup whole wheat flour
• 3/4 cup warm water (about 25°C)
• 2 tbsp active sourdough starter, room temperature (see Note)
• Special equipment: 4-liter cauldron with lid; scraper

Dough

• 6 and 3/4 cups of premium flour, plus extra for work
• 2 and 3/4 cups warm water (about 25°C)
• 3/4 cup whole wheat flour
• 2 tablespoons coarse salt

Preparation:

1. Leaven:
   If you fancy yourself a baker, and it's time to ditch cakes and experiment with bread, sourdough is one of the most popular recipes that budding cooks love to try. Sourdough is a complex product that requires attention, but in reality, it only requires a few ingredients. Of course, you'll need other ingredients, too: you'll need to learn a few new words (like "feeding a sourdough starter"; see Recipe). You'll need whole-wheat or rye flour for the starter. It'll also take a fair bit of time—let's just say the starter is pretty lazy (you need to feed it to keep it active, but don't let it get "starved"). But once you're done, you'll feel quite accomplished, and you'll have enough loaves for two parties!
   
   Combine 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup warm water (about 75°F/24°C) and 2 tablespoons active starter at room temperature (see Note).
   
   Cover and let rest at room temperature until the starter is bubbling and has doubled in size by about 20 percent, about 8 hours.
   
   Note
   Active sourdough starter can be purchased at any bakery or ordered from a specialized online store. If you have time, you can make your own from scratch.
2. Leave 1 cup of starter and discard the rest, this is about 200 grams.
3. In the bowl of a stand mixer fitted with a dough hook, combine 6 3/4 cups all-purpose flour, 2 3/4 cups warm water (about 75°F/24°C), and 3/4 cup whole-wheat flour. Add the starter and mix on low speed until a lumpy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
4. Add salt to the dough and mix on medium speed for 2 minutes; the dough should be slightly sticky and wet, but smooth and very elastic. Transfer the dough to a plastic or glass container about twice the size of the bowl. Cover and let it sit at room temperature until risen, about 45 minutes.
5. Place the dough on a floured work surface, smooth it out gently, then fold it into thirds, like an envelope. Return it to the bowl. Cover and let it rest at room temperature for 45 minutes. Repeat the folding process one more time, return it to the bowl, cover, and let it rest at room temperature for another 45 minutes.
6. After the third 45-minute rest, the dough can be tested; it should be soft and elastic; when pressed with a finger, it should leave an indentation that begins to form.
7. Carefully transfer the dough to a lightly floured work surface. Divide the dough in half with a bench scraper.
8. Form each portion into a round bouillon, carefully tucking the edges in. Cover with a kitchen towel and let rest for 30 minutes.
9. Place two kitchen towels in two medium (20cm) bowls and very generously dust with flour.
10. Flatten one piece of dough into a circle, then fold the left and right sides of the dough toward the center. Keeping tension on the dough, begin folding it downwards from the top edge into three segments, sealing the bottom edge with the last fold. Loosely grasp the dough with your hands and very slowly pull the bread toward you, creating a tight ball.
11. Carefully turn the dough ball over and place it in one of the prepared bowls. Cover with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place until the dough rises to approximately 1.5 times its original size, for 2-2.5 hours.
12. About 20 minutes before baking, position a rack in the lower third of the oven, place a 4-quart cast-iron skillet inside, cover with a lid, and preheat the oven to 260°C (500°F). Using oven mitts, carefully transfer the hot skillet to an ovenproof surface (leave the lid in the oven). With one slap, carefully transfer the dough circle into the hot skillet.
13. Using a sharp knife, score the top of the bread in the shape of a cross or your desired design. Return the pan to the oven rack, cover, and bake for 20 minutes.
14. Reduce the temperature to 425°F (220°C), remove the lid, and bake until dark brown, about 10 more minutes. Transfer the bread to a cooling rack to cool completely. Return the empty pan to the oven, increase the temperature to 500°F (260°C), and let it preheat for 10 minutes before repeating the baking process with the second round of dough.