Wholemeal Sourdough Bread
Experience the wholesome depth of flavor and rustic charm in this Wholemeal Sourdough Bread, a perfect blend of tradition and health. Made with a mix of hearty wholemeal flour and bread flour, this recipe achieves a delightfully chewy texture and nutty taste while maintaining an airy crumb. The slow, cold fermentation process enhances the bread's rich tangy flavor, while the stretch-and-fold technique strengthens the dough for a perfect rise. Baked in a Dutch oven for an irresistibly crispy crust, this homemade sourdough is ideal for artisan bread lovers looking to master the art of sourdough baking. Whether paired with soups, transformed into sandwiches, or simply enjoyed with a pat of butter, this Wholemeal Sourdough Bread is both a nutritious and gourmet delight. With just five simple ingredients, it's a fantastic way to elevate your bread-baking game and impress at the table!
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Ingredients
- 100 grams Active sourdough starter
- 400 grams Wholemeal flour
- 100 grams Bread flour
- 350 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine 100 grams of active sourdough starter with 350 milliliters of water. Stir until the starter is fully dissolved.
Step 2
Add 400 grams of wholemeal flour and 100 grams of bread flour to the bowl. Mix with a spatula or your hands until no dry flour remains, forming a shaggy dough.
Step 3
Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes. This process is called autolyse.
Step 4
After the resting period, sprinkle 10 grams of salt over the dough and with wet hands, pinch and fold the dough several times to incorporate the salt evenly.
Step 5
Perform a series of stretch and folds over the next 2 hours, every 30 minutes: Stretch a portion of the dough upwards and fold it over itself. Rotate the bowl slightly and repeat until you've folded the dough in a full circle.
Step 6
Cover the bowl and let the dough proof at room temperature until it has doubled in size. This may take 4 to 6 hours depending on the ambient temperature.
Step 7
Lightly flour a work surface and gently turn the dough out onto it. Shape the dough into a round or oval by folding the edges toward the center and flipping it over.
Step 8
Place the shaped dough into a well-floured banneton or a bowl lined with a floured kitchen towel, seam-side up. Cover and refrigerate overnight or up to 18 hours for a slow, cold ferment.
Step 9
Preheat your oven to 230°C (450°F) with a Dutch oven inside to heat up. After about 30 minutes, remove the dough from the fridge.
Step 10
Carefully turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or razor blade to allow the bread to expand during baking.
Step 11
Carefully remove the hot Dutch oven from the oven and lift the parchment with the dough into it. Cover with the lid and place back in the oven.
Step 12
Bake at 230°C (450°F) for 20 minutes. Remove the lid and continue to bake for another 20-25 minutes until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
Step 13
Transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1774 |
| Total Fat 12.0g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3967.0mg | 0% |
| Total Carbohydrate 374g | 0% |
| Dietary Fiber 46.5g | 0% |
| Total Sugars 1.9g | |
| Protein 65g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 173.3mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 1740mg | 0% |
Source of Calories