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    Sourdough Whole Wheat Bread

    Sourdough Whole Wheat Bread

    This is my go-to sourdough bread with whole wheat for incredible depth and color. The crumb is perfectly airy with amazing structure. Crispy outside, soft inside—this is the one I bake again and again.

    Sourdough Whole Wheat Bread

    Ingredients

    • 230 ml water
    • 50 g active sourdough starter
    • 240 g bread flour
    • 100 g whole wheat flour
    • 7 g salt

    Instructions

    1. 1
      Mix 230 ml water with 50 g active sourdough starter until combined.
    2. 2
      Add 240 g bread flour, 100 g whole wheat flour, and 7 g salt. Mix until no dry flour remains.
    3. 3
      Cover and let rest for 40 minutes.
      Timer Available:First Rest (40:00)
    4. 4
      With a wet hand, stretch all 4 sides to the center, then lift and slap the dough back. This technique is super effective!
    5. 5
      Rest for 40 minutes.
      Timer Available:Second Rest (40:00)
    6. 6
      Repeat stretch-and-fold. The dough is already much more elastic.
    7. 7
      Rest for 40 minutes.
      Timer Available:Third Rest (40:00)
    8. 8
      Do one last stretch-and-fold. It's even better now!
    9. 9
      Let the dough rise until doubled in size. Usually takes 2–3 hours.
      Timer Available:Bulk Rise (2:30:00)
    10. 10
      Transfer to work surface with no flour needed. Fold the dough onto itself twice to tighten the surface. Stop when the surface is perfectly smooth.
    11. 11
      Leave the dough ball uncovered for 30 minutes.
      Timer Available:Bench Rest (30:00)
    12. 12
      Sprinkle flour on a proofing basket and on the dough ball.
    13. 13
      Flip the dough into the basket seam-side up. Be super quick with the flip. Fold the dough, roll very tightly, then roll again in the opposite direction. Make sure the seam is sealed and "stitch" the loaf.
    14. 14
      Sprinkle a little flour on top and let rest on the counter for 30 minutes.
      Timer Available:Counter Rest (30:00)
    15. 15
      Place in the fridge overnight for 8–12 hours.
    16. 16
      Test readiness: your finger should bounce back slowly. Transfer to baking tray, dust with flour for a rustic look, and make a deep cut with a sharp blade.
    17. 17
      Sprinkle a few drops of water around the bread for steam, cover with another tray, and bake at 220°C for 25 minutes.
      Timer Available:Covered Bake (25:00)
    18. 18
      Remove the top tray and bake 10 more minutes until perfectly crispy.
      Timer Available:Final Bake (10:00)
    Snapshot_3451 1
    Snapshot_3452 1
    Snapshot_3447 1

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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