Whole Wheat Sourdough Bread
This whole wheat sourdough bread combines the natural tang of a live sourdough starter with the nutty depth of whole wheat flour, producing a loaf with a crackly crust, chewy crumb, and complex flavor that you simply cannot replicate with commercial yeast.
Equipment
- Dutch oven - 4-5 quart capacity with lid
- Large mixing bowl
- Digital kitchen scale - For accurate measurements
- Bench scraper
- Banneton proofing basket - or bowl lined with floured kitchen towel
- Bread lame - or sharp razor blade for scoring
- Plastic wrap - or shower cap for covering dough
- Wire cooling rack
- Parchment paper
Ingredients
- 350 g bread flour - 2¾ cups, plus extra for dusting
- 150 g whole wheat flour - 1¼ cups
- 350 ml warm water - 1½ cups, divided, 75-80°F / 24-27°C
- 100 g active sourdough starter - ½ cup, at peak activity (bubbly and doubled)
- 10 g fine sea salt - 2 tsp
- 1 tbsp olive oil - 15ml, optional, adds tenderness and helps with oven spring
Instructions
- Feed your sourdough starter 4-8 hours before mixing. Discard all but 50g, then feed with 50g bread flour and 50g warm water. Let sit until doubled, bubbly, and passes the float test.
- Combine bread flour and whole wheat flour in a large bowl. Add 300ml of warm water and mix until a shaggy dough forms. Cover and rest for 30-60 minutes for the autolyse.
- Add active starter, remaining 50ml warm water, and olive oil if using. Squeeze and fold for 3-5 minutes until incorporated. Add salt and continue mixing until dissolved. Cover and rest 30 minutes.
- Perform 4 sets of stretch and folds every 30 minutes for the first 2 hours. Then let dough rest undisturbed for 2-3 more hours until it has grown 50-75% and feels airy with bubbles on the surface.
- Tip dough onto floured surface and shape into a rough ball using a bench scraper. Let rest uncovered for 20-30 minutes to relax the gluten.
- Shape into a round boule or oval batard by folding sides over and rolling to build surface tension. Place seam-side up in a well-floured banneton.
- Cover and refrigerate for 8-16 hours for cold proofing. This develops complex flavor and makes the dough easier to score.
- Preheat Dutch oven with lid to 500°F (260°C) for 45-60 minutes before baking.
- Turn dough onto parchment paper, score with a lame, and transfer to the hot Dutch oven. Bake covered for 20 minutes, then uncovered for 20-25 minutes at 460°F (238°C) until internal temperature reaches 205-210°F.
- Transfer to a wire cooling rack and let cool completely for at least 1-2 hours before slicing to avoid a gummy crumb.
Notes
- Use a starter at peak activity. A starter that has doubled and is full of bubbles will give you the best rise. Consider doing 2-3 feedings in the 24 hours before baking.
- Measure by weight, not volume. A digital scale removes inconsistency and is essential for sourdough success.
- Watch the dough, not just the clock. Bulk fermentation times vary with room temperature. In a warm kitchen (78°F/26°C) it may take 4 hours; in a cooler kitchen (68°F/20°C) it could take 6-7 hours.
- Don't skip the cold proof. The cold proof dramatically improves flavor and makes the dough much easier to score cleanly.
- Use rice flour in your banneton. Rice flour doesn't absorb moisture the way wheat flour does, so it releases more easily and prevents sticking.
- Score confidently. A hesitant, shallow score will stick and tear. One decisive slash is better than multiple timid ones.
- Let it cool fully. Slicing into a warm loaf ruins the crumb. Waiting is hard, but worth it for the texture.
- For a seeded variation, add 2 tablespoons each of sesame seeds, flaxseeds, and sunflower seeds during Step 3. For rosemary flavor, mix 2 tablespoons of finely chopped fresh rosemary into the dough.
- Store at room temperature 1-3 days cut-side down on a cutting board. For longer storage, freeze sliced bread for up to 3 months.
- To refresh a stale whole loaf, run the outside under cold water and bake at 375°F (190°C) for 15 minutes. It will taste almost freshly baked.