100% Whole Wheat Sourdough Bread
An artisan sourdough loaf made from 100% whole wheat bread flour. No all-purpose flour necessary.
Ingredients
Levain
- 2 Grams Sourdough Starter (1/2 Teaspoon)
- 18 Grams Whole Wheat Flour (1 Tablespoon and 1 Teaspoon)
- 20 Grams Warm Water (1 Tablespoon and 1 Teaspoon)
Dough
- 500 Grams Whole Wheat Bread Flour (3 3/4 Cups)
- 475 Grams Warm Water (2 Cups)
- 13 Grams Fine Sea Salt (2 Teaspoons)
Instructions
Day 1
- 10:30 AM - Feed your starter 40 grams whole wheat flour and 40 grams water.
- 10:30 PM - Make your levain and autolyse your flour.
Day 2
- 10:30 AM - Combine your levain and your flour. Let rest for 30 minutes.
- 11:00 AM - Add salt and mix well. Let rest for 30 minutes.
- 11:30 AM - 1 PM - Stretch and Fold dough 4 times with 30 minute breaks between each session.
- 1 PM - 6:45 PM - Bulk fermentation.
- 6:45 PM - Pre-shape dough. Let rest for 15 to 20 minutes.
- 7:00 PM - Shape dough. Cover and retard in the fridge.
Day 3
- 7:00 PM - Preheat Dutch oven inside the oven at 475° Fahrenheit (246° Celsius) for 45 minutes to an hour.
- 8:00 PM - Turn dough out onto parchment paper and score.
- 8:05 PM - Bake bread for 30 minutes.
- 8:35 PM - Lower heat to 450° Fahrenheit (246° Celsius). Remove lid and bake for 15 minutes.
- 8:50 PM - Turn bread out onto a wire cooling rack and allow to cool completely.
Day 4
- Slice and enjoy your bread!
Notes
Keep in mind that my kitchen was about 68 to 70 degrees Fahrenheit (20 to 21 degrees Celsius). You may need to shorten or lengthen your rise times to accommodate the temperatures in your kitchen.