Sourdough Wheat Bread
Indulge in the wholesome delight of homemade Sourdough Wheat Bread, a hearty loaf crafted with a blend of whole wheat and bread flours for the perfect balance of flavor and texture. This artisan-style bread features a naturally leavened dough using an active sourdough starter, delivering a tangy complexity that’s hard to resist. With an extended fermenting time, including an overnight proof in the refrigerator, this recipe develops an irresistibly chewy crumb and a beautifully golden crust. Perfect for toast, sandwiches, or simply slathered with butter, this bread-making journey involves essential baking techniques like stretch and folds, autolyse, and scoring, offering a fun and rewarding experience for home bakers. Whether you're a seasoned sourdough enthusiast or a beginner eager to explore, this recipe transforms simple ingredients into a bakery-worthy masterpiece.
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Ingredients
- 150 g Active sourdough starter
- 350 ml Water
- 200 g Whole wheat flour
- 300 g Bread flour
- 10 g Salt
Directions
Step 1
In a large mixing bowl, combine 150g of active sourdough starter with 350ml of water. Stir until the starter is mostly dissolved.
Step 2
Add 200g of whole wheat flour and 300g of bread flour to the bowl. Mix with a wooden spoon or your hands until a rough dough forms. Ensure all the flour is incorporated.
Step 3
Cover the bowl with a damp cloth and let it sit for 30 minutes. This process is called autolyse and helps the flour absorb the water.
Step 4
After 30 minutes, sprinkle 10g of salt over the dough. Wet your hands to prevent sticking, and fold the dough over itself several times until the salt is well incorporated.
Step 5
Cover the bowl again with the damp cloth and let the dough rise at room temperature for 4 to 5 hours. Perform a set of stretch and folds every 30 to 60 minutes during the first 2 hours to strengthen the dough.
Step 6
Once the initial rise is complete and the dough has increased in volume, lightly flour a clean surface and gently turn the dough out onto it.
Step 7
Shape the dough into a ball by folding the edges towards the center, then flipping it over so the seam is on the bottom. Let it rest for 20 minutes.
Step 8
After resting, shape the dough into its final shape, either round or oval, depending on your preference and proofing basket shape.
Step 9
Lightly flour the proofing basket or bowl lined with a towel. Place the dough seam-side up into the basket.
Step 10
Cover and let the dough proof in the refrigerator for at least 12 hours or overnight. This slow fermentation enhances the flavor and texture.
Step 11
When ready to bake, preheat your oven to 230°C (450°F). Place a Dutch oven or heavy baking pot inside to heat up.
Step 12
Carefully turn the dough onto a piece of parchment paper, scoring the top with a razor blade or sharp knife to allow for expansion.
Step 13
Remove the hot Dutch oven from the oven and place the dough inside, using the parchment paper as handles.
Step 14
Cover with the lid and bake for 20 minutes. Then remove the lid and bake for another 20 minutes or until the bread is golden brown and has a hollow sound when tapped on the bottom.
Step 15
Let the bread cool on a wire rack for at least an hour before slicing. Enjoy your homemade sourdough wheat bread!
Nutrition Facts
| Serving size | (1015.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1845.3 |
| Total Fat 8.9g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3961.5mg | 0% |
| Total Carbohydrate 388g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 1.9g | |
| Protein 64.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 142.1mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 1140mg | 0% |
Source of Calories