Whole Wheat Sourdough Bread Recipe
Whole Wheat Sourdough Bread Recipe delivers a rich, nutty flavor from whole wheat flour and a gentle tang from natural fermentation. The crumb is soft yet pleasantly chewy, while the crust bakes to a golden, crisp finish.
Equipment
- Large mixing bowl
- Dough whisk or wooden spoon
- Measuring cups and spoons
- Kitchen scale (recommended)
- Bench scraper
- Proofing basket or bowl lined with a clean towel
- Dutch oven or baking stone
- Sharp bread lame or knife
- Cooling rack
Ingredients
- ½ cup active sourdough starter 100 g
- 2 cups bread flour 250 g
- 2 cups whole wheat flour 250 g
- 1½ cups warm water 360 g
- 1 tablespoon warm water 20 g
- 1¾ teaspoons fine sea salt 10 g
Instructions
Step 1: Mix the Dough
- In a large bowl, combine the active sourdough starter with 1½ cups warm water. Stir until mostly dissolved. Add the bread flour and whole wheat flour and mix until no dry flour remains. Cover and let the dough rest for 30 minutes.
Step 2: Add Salt and Develop Gluten
- Dissolve the salt in the remaining 1 tablespoon warm water and add it to the dough. Mix thoroughly. Over the next 2 hours, perform 4 sets of stretch-and-folds every 30 minutes to strengthen the dough.
Step 3: Bulk Fermentation
- Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until it has increased in volume by about 50% and shows bubbles throughout.
Step 4: Shape and Proof
- Turn the dough onto a lightly floured surface and shape it into a round loaf. Place it seam-side up in a floured proofing basket or towel-lined bowl. Cover and refrigerate for 8–12 hours for a slow overnight proof.
Step 5: Bake the Bread
- Preheat the oven and Dutch oven to 475°F (245°C). Carefully turn the dough onto parchment paper, score the top, and transfer it to the hot Dutch oven. Bake covered for 25 minutes, then uncover and bake for 20 minutes more until deep golden brown. Cool completely on a wire rack before slicing.