1. Prepare Your Starter

Make sure your sourdough starter is active, bubbly, and fed. This ensures your bread has the strength to rise and develop its signature tangy flavor.

2. Mix the Dough

• In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and warm water. Stir until no dry flour remains.
• Add the sourdough starter and mix until combined. Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse step).

3. Add Salt and Mix

Sprinkle the salt over the dough and knead it by hand or in a stand mixer for 5–7 minutes. Use the stretch-and-fold technique if mixing by hand: grab one edge of the dough, stretch it up, and fold it over. Rotate the bowl and repeat 4–6 times.

4. Bulk Fermentation (First Rise)

• Transfer the dough to a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
• Let the dough rise at room temperature for 4–6 hours, until it doubles in size. If your kitchen is cool, this might take longer.

5. Shaping the Dough

• Gently deflate the dough and divide it into two equal portions. Shape each portion into a round loaf by folding the edges underneath to create tension on the surface.
• Place the shaped loaves onto a parchment-lined baking sheet or into floured proofing baskets.

6. Proofing (Final Rise)

• Cover the loaves with a damp cloth or plastic wrap and let them proof for 2–4 hours until they are puffy and slightly spring back when touched.

7. Preheat and Bake

• Preheat your oven to 450°F (230°C). If you’re using a Dutch oven, place it inside the oven to preheat.
• Score the tops of the loaves with a sharp knife or bread lame. Transfer the loaves to the Dutch oven (or directly to a baking sheet).
• Bake with the lid on (if using a Dutch oven) for 20 minutes, then remove the lid and bake for an additional 15–20 minutes until the crust is golden brown and crisp.

8. Hollowing Out the Bread Bowl

• Allow the loaves to cool completely before hollowing them out.
• Cut off the top of each loaf with a serrated knife. Using your hands, gently pull out the interior bread, leaving a 1-inch thick shell to hold the filling. Reserve the scooped bread for croutons or breadcrumbs.