Whole Wheat Sourdough Bread: A Step-by-Step Guide to Rustic Perfection
Are you ready to elevate your baking game? This recipe will guide you through making delicious, nutritious whole wheat sourdough bread from scratch. Forget store-bought loaves – the flavor and texture of homemade sourdough are unparalleled. This recipe focuses on a high hydration dough, resulting in a wonderfully open crumb and a tangy, complex flavor.
Ingredients You'll Need:
This recipe yields one large loaf.
- Levain (Sourdough Starter Build):
- 50g ripe sourdough starter (fed 4-6 hours prior)
- 50g whole wheat flour
- 50g water (room temperature)
- Dough:
- All of the levain
- 300g whole wheat flour
- 150g bread flour (or all whole wheat for a stronger whole wheat flavor)
- 375g water (room temperature)
- 10g salt
Instructions:
Day 1: Levain and Autolyse
-
Prepare the Levain: In a medium bowl, combine the starter, whole wheat flour, and water. Mix well until no dry flour remains. Cover and let rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This is your active levain – the heart of your sourdough.
-
Autolyse (Optional but Recommended): In a large bowl, combine the whole wheat flour and bread flour (if using). Add the water and mix gently until just combined. Do not knead. Cover and let rest for 30-60 minutes. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure and improved texture.
Day 1: Mixing, Bulk Fermentation, and Shaping
-
Mix the Dough: Add the levain and salt to the autolysed dough. Using your hands or a stand mixer with a dough hook, mix until thoroughly combined. The dough will be quite sticky at this stage – that's perfectly normal for a high-hydration sourdough.
-
Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature for 4-6 hours, performing stretch and folds every 30-45 minutes for the first 2 hours. Stretch and folds help develop the gluten network and create that signature open crumb. Look for significant dough rise and bubbly activity.
-
Shaping: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval boule.
Day 1/Day 2: Cold Proof (Retardation)
- Cold Proof: Place the shaped dough in a well-floured banneton (or a bowl lined with a floured linen cloth). Cover and refrigerate for at least 12 hours, or up to 18 hours. This cold proof slows down fermentation, allowing for flavor development and a better rise in the oven.
Day 2: Baking
-
Preheat Oven: Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes. This creates a hot environment crucial for oven spring (the initial rise in the oven).
-
Score and Bake: Carefully remove the hot Dutch oven from the oven. Gently transfer the dough from the banneton into the Dutch oven. Score the top of the dough with a sharp knife or lame. Cover and bake for 20 minutes.
-
Uncover and Bake: Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
-
Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying.
Tips for Success:
- Starter Activity: Ensure your starter is active and bubbly before beginning.
- Flour Type: Adjust the flour ratio to your preference. More bread flour will result in a chewier loaf.
- Hydration: Don't be afraid of a sticky dough. High hydration is key to the open crumb.
- Temperature Control: Room temperature and oven temperature are crucial for proper fermentation and baking.
- Practice Makes Perfect: Sourdough baking takes practice. Don't be discouraged if your first loaf isn't perfect.
Enjoy your delicious, homemade whole wheat sourdough bread! The rich flavor and satisfying texture are worth the effort. Share your baking journey and results using #wholewheatsourdough.
