Artisan Sourdough Bread made with a stiff starter

Name: Artisan Sourdough Bread made with a stiff starter
Yield: 1 loaf
Ingredients: 482 g Room-temperature water; 0.5 cup Gently packed ripe stiff sourdough starter; 570 g All-Purpose Flour; 113 g Whole Wheat Flour; 2.5 tsp Bread salt; as needed King arthur artisan bread topping

A long, cold proof for a deeply flavoured sourdough.

20 hours 52 minutes1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount
Dough
Room-temperature water	482 g
Gently packed ripe stiff sourdough starterRipe stiff starter, approximately 50% hydration; not liquid discard.	0.5 cup
All-Purpose Flour	570 g
Whole Wheat Flour	113 g
Bread salt	2.5 tsp
Finish
King arthur artisan bread toppingOptional; use only as needed.	as needed

Method

1
Mix dough ingredients. Rest 30 minutes, knead briefly and rise 1 hour. Fold, rise another hour, fold again and rest 90 minutes.
2
Reserve 227g dough to maintain the starter if following that method. Preshape the remainder, rest 20 minutes, shape and basket.
3
Refrigerate covered overnight, up to 24 hours. Transfer to a lidded baker and rest at room temperature at least 45 minutes while the oven heats.
4
Bake at 230°C/450°F for 30 minutes covered, then 20 minutes uncovered. Cool fully.