Ingredients
Equipment
Method
- Mix 375 g (1½ cups + 1 Tbsp) lukewarm filtered water with 120 g (½ cup) active starter until dissolved.
- Mix in 250 g (2 cups) Caputo Chef 00 flour. Add 11 g (about 2 tsp) salt along with 250 g (2 cups) Caputo Integrale whole wheat flour, and mix until combined into a sticky, shaggy dough.
- Cover and rest 30–40 minutes.
- Stretch and fold, rest 30 minutes. Repeat for a total of 4 rounds.
- Bulk ferment 2–3 hours at room temperature, until risen about 50% (not doubled).
- Turn dough onto a floured surface, pre-shape, then shape into a tight loaf.
- Place seam-side up in a floured banneton, cover, and refrigerate overnight.
- Preheat oven with a Dutch oven inside to 475°F for 30 minutes.
- Turn the dough onto parchment, score at a 45° angle, transfer to the Dutch oven, then add 4 ice cubes under the parchment paper
- Bake covered 30 minutes, then uncovered 10 minutes.
- Move to a baking sheet and bake open 5 minutes more for a lighter crust (longer for darker).
- Cool on a rack at least 1 hour, ideally 3, before slicing.
Notes
Built for hot, humid kitchens — stop bulk fermentation at 50% risen, not doubled. This dough will feel thirstier and grainier than an all-white dough; that's expected with whole wheat in the mix.