White 'N' Wheat Artisan Sourdough Bread
A Delicious Blend of White and Wheat Sourdough Bread
Ingredients
- 350 Grams All-Purpose Flour (3 Cups)
- 50 Grams Whole Wheat Flour (1/2 Cup)
- 300 Grams Warm Water (1 1/3 Cup)
- 100 Grams Sourdough Starter - Fed, Active, Bubbly (1/2 Cup)
- 8 Grams Sea Salt (1 3/4 Teaspoon)
Instructions
- Mix your flour and water and let sit for 1 hour.
- Add starter and salt to mixture and let rest for 30 minutes.
- Stretch and fold 4 times with 30-minute rests between folds.
- Bulk fermentation for 4 hours.
- Pre-shape dough and let rest 30 minutes.
- Shape dough and place in floured banneton.
- Refrigerate overnight.
- Preheat oven to 450° Fahrenheit (232° Celsius) with Dutch Oven inside for 1 hour.
- Turn dough onto parchment paper and score.
- Transfer dough to Dutch oven with lid. Bake for 30 minutes.
- Remove lid and continue to bake for another 15 minutes.
- Turn out onto wire rack and allow it to cool completely before slicing and serving.
Notes
If you want a stronger whole wheat presence in your bread, you can adjust the flour totals. Instead of 350 grams white flour and 50 grams wheat, you can use 300 grams white flour and 100 grams wheat.