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White and Wheat and Rye Artisan Sourdough Bread on Cutting Board

White, Wheat, and Rye Sourdough Bread

A beautiful blend of flavor and flour, this sourdough bread is worth the wait
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Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 1 day 12 hours
Total Time 1 day 13 hours
Course Bread
Cuisine American
Servings 12
Calories 136 kcal

Ingredients
  

Levain

  • 6 Grams Sourdough Starter (3/4 Teaspoon)
  • 50 Grams Whole Wheat Flour  (1/4 Cup + 2 Tablespoons)
  • 60 Grams Water, Room Temperature  (1/4 Cup)

Dough

  • 350 Grams Strong Bread Flour (2 3/4 Cups + 2 Tablespoons)
  • 50 Grams Whole Wheat Flour (1/4 Cup + 2 Tablespoons)
  • 50 Grams Rye Flour (1/2 Cup)
  • 345 Grams Water, Room Temperature  (1 1/4 Cup + 2 Tablespoons)
  • 12 Grams Fine Sea Salt  (2 Teaspoons)

Instructions
 

Day 1

  • 10:30 AM - Feed your sourdough starter.
  • 10:30 PM - Combine starter, water, and flour to make your levain.

Day 2

  • 10:30 AM - Combine flours and water to autolyse dough. Cover and lest rest 60 minutes.
  • 11:30 AM - Add your levain to your dough and mix until well incorporated. Cover and let rest 30 minutes.
  • 12:00 PM - Add salt to your dough and mix until well incorporated. Cover and let rest 30 minutes.
  • 12:30 PM - Do your first stretch and fold. Cover and let rest 30 minutes.
  • 1:00 PM - Do your second stretch and fold. Cover and let rest 30 minutes.
  • 1:30 PM - Do your third stretch and fold. Cover and let rest 30 minutes.
  • 2:00 PM - Do your last stretch and fold. Cover and let rest 5 1/2 hours.
  • 7:30 PM - Pre-shape your dough. Let rest for 15 to 30 minutes.
  • 8:00 PM - Shape your dough. Transfer dough to a lined banneton basket. Cover and place in the fridge overnight.

Day 3

  • 10:30 AM - Preheat your oven to 475° Fahrenheit (246° Celsius) with Dutch oven inside.
  • 11:30 AM - Turn dough out onto parchment paper and score.
  • 11:35 AM - Carefully, transfer dough to Dutch oven. Add ice cubes. Cover with lid. Reduce heat to 450° Fahrenheit (232° Celsius) and bake for 30 minutes.
  • 12:05 PM - Remove Dutch oven lid and continue baking for 15 minutes.
  • 12:20 PM - Transfer loaf to wire rack to cool for 60 minutes.
  • 1:30 PM - Slice, serve, and enjoy!

Notes

For a softer crust, place the bread in a bag after it has finished cooling. Let it rest for a few hours to a full day. 
Keyword Bread, Dutch Oven, Sourdough Bread, Sourdough Starter