Whole Wheat Sourdough Bread

This whole-grain sourdough bread contains just enough whole wheat flour to give it its rich, deep and nutty flavor without making the loaf flat and heavy.

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Whole Wheat Sourdough Bread

  • Servings: 1 loaf
  • Difficulty: requires a little experience
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Ingredients

  • 50g (1/4 cup) of sourdough
  • 375g / 13.2oz (or 1 1/2 cups + 1 tbsp) of warm water
  • 20g (1 tablespoon) of honey
  • 120g / 4.2 oz (or 1 cup) of whole wheat flour
  • 190g / 6.7oz (or 1 1/2 cups + 1 tbsp) of bread flour
  • 190g / 6.7oz (or 1 1/2 cups + 1 tbsp) of plain, all-purpose flour
  • 9g (1 1/2 teaspoon) of fine sea salt
Equipment
  • large baking pot with a lid: cast iron pot, Dutch oven or a deep pottery dish is your best choice, however, any oven-safe pot with a lid will do.

Method

  1. Prepare the dough: Place all ingredients in a large mixing bowl and whisk with a danish whisk or fork until a sticky dough forms. Cover the bowl with a lid, plastic food wrap or aluminum foil and set aside to mature at room temperature (about 72 – 74°F / 22- 24°C) for 6 – 8 hours (or overnight).

  2. Shape and proof: Transfer the dough onto a well-floured workspace. Shape it into a round loaf. If the dough is too sticky sprinkle it with just enough flour to shape a loaf. Line a proofing basket or a bowl with a clean dish towel and dust it generously with flour. Gently place the dough in the proofing basket, seam side up. Cover the dough with a towel and let it proof for 1 hour.

  3. Preheat the oven to 450°F / 230°C with the empty baking pot in it.
  4. Score: Cut a sheet of parchment paper to fit the size of the baking pot. Place the parchment over the dough and flip the proofing basket to transfer the dough onto the parchment. Generously sprinkle the dough with flour and gently rub the surface with your hands. Using a lame or a sharp knife score the dough with any pattern you like. Transfer the dough with the parchment paper into the hot baking pot and cover with a lid.

  5. Bake: Bake the dough on the middle rack for 20 minutes. Remove the lid, and continue to bake for another 30 minutes. Lift the loaf with the parchment out of the pot, and finish baking directly on the rack for an additional 10 minutes. Transfer to a wire rack and cool for 1 hour before slicing.

Store it covered in a plastic bag (to maximize freshness) inside a bread box.

 

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