White Chocolate and Lemon Sourdough

Ingredients

Levain:

• 1 tbsp mature sourdough starter (active and bubbly)

• 50g whole wheat flour

• 50g all-purpose flour

• 100g water (warm, ~78°F)

Final Dough:

• 900g bread flour

• 100g whole wheat flour

• 750g water (plus up to 50g extra during mixing)

• 20g salt

• 200g levain

• Zest of 2 large lemons (preferably organic)

• 200g high-quality white chocolate, chopped into chunks (not chips)

Instructions

1. Build the Levain (Night Before or 6-8 hours before mix)

In a jar or bowl, mix starter, flours, and water. Cover loosely and let ferment at room temperature until doubled and bubbly.

2. Autolyse (1 hour)

In a large mixing bowl, combine:

• 900g bread flour

• 100g whole wheat flour

• 750g water (hold back 50g for mixing)

Mix until no dry bits remain. Cover and rest for 1 hour.

3. Mix & Bulk Fermentation (4-5 hours at ~78°F)

Add:

• 200g levain

• 20g salt

• Remaining 50g water (if the dough can handle it)

Mix using the Rubaud method or stretch and folds until well incorporated.

At 30 minutes: Add lemon zest and white chocolate chunks. Incorporate with gentle stretch and folds.

During bulk:

• Perform 4 sets of coil folds or stretch-and-folds, spaced ~30 min apart.

• Allow to ferment until dough has risen 50-75%, with visible bubbles.

4. Pre-Shape & Bench Rest (20–30 min)

Lightly flour your work surface. Divide dough (if making two loaves). Gently shape into rounds. Rest uncovered.

5. Final Shape & Proof (4–12 hours, depending on method)

Shape into boules or batards. Place seam-side up into floured bannetons.

Choose proofing method:

• Cold retard: Cover and refrigerate 8–12 hours.

• Room temp: Let rise 1.5–2.5 hours, depending on ambient temperature.

6. Bake (500°F / 260°C, then 450°F / 232°C)

Preheat Dutch oven or baking stone.

• Invert dough onto parchment. Score with a lame.

• Bake covered for 20 min at 500°F.

• Uncover, reduce to 450°F, bake another 20–25 min until golden and fragrant.