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Easy Whole Wheat-ish Sourdough Bread Recipe

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3.9 from 13 reviews

This Easy Sourdough Bread recipe combines a blend of bread flour and whole wheat flour to create a rustic, flavorful loaf with a beautiful crust and chewy crumb. Using a long fermentation process and gentle folding techniques, this bread develops a complex sourdough flavor and an artisan texture perfect for sandwiches or toast. The method includes a no-knead approach with stretch and folds, cold proofing in the refrigerator, and baking in a Dutch oven for optimal crust formation.

Ingredients

Dough Ingredients

  • 300 g water
  • 100 g active sourdough starter
  • 10 g kosher salt or sea salt
  • 350 g bread flour
  • 50 g whole wheat flour, preferably stone-milled

For Dusting and Proofing

  • Rice flour, for dusting

Instructions

  1. Mix the dough: In a large bowl, combine the water, active sourdough starter, and salt. Stir gently with a rubber spatula until loosely combined. Add the bread flour and whole wheat flour, then stir until the mixture forms a wet, sticky dough ball. Transfer the dough to a straight-sided container and cover it with a tea towel or bowl cover. Let it rest for 30 minutes.
  2. Stretch and fold: After the initial 30-minute resting period, grab a corner of the dough and stretch it up then fold it into the center. Repeat this folding process 4 to 5 times in total. Let the dough rest again for 30 minutes, then repeat the stretch and fold. If you have additional time, perform this step up to four times over two hours to develop gluten and structure.
  3. Bulk fermentation: Cover the container with a tea towel and let the dough ferment at room temperature (around 70ºF/21ºC) for 4 to 18 hours. The dough is ready when it has nearly doubled in size and shows bubbles throughout and on the surface. Avoid using the oven light as it can become too warm for proper fermentation. Visual cues are key to determine readiness.
  4. Shape the dough: Gently transfer the dough onto a clean work surface. Use no flour if possible, or lightly flour if the dough sticks. Fold the dough envelope style by folding the top third down over the center, then the bottom third up over the center, and repeat from right to left. Turn the dough over and use a bench scraper to gently push and pull the dough to form a tight ball with surface tension. Place the dough ball seam side down and rest for 30 to 40 minutes (bench rest).
  5. Proof in the refrigerator: Line a shallow 2-quart bowl with a tea towel or flour sack towel, generously dusted with rice flour if using a tea towel. After the bench rest, repeat the envelope folding and forming of a tight dough ball. Place the dough seam side down into the prepared bowl and cover with the overhanging towel. Refrigerate the dough for 12 to 24 hours. Upon removal, the dough may appear unchanged, which is normal.
  6. Bake the bread: Preheat your oven to 500ºF. Remove dough from the fridge and unwrap the towel. Place a parchment sheet over the bowl, then invert the dough onto the parchment lined plate. Remove bowl and towel carefully, then the plate. Brush off excess rice flour and score the dough with a razor blade, typically an X shape. Using the parchment paper as a sling, transfer the dough into a preheated Dutch oven. Cover and bake at 450ºF for 30 minutes. Uncover, reduce oven temperature to 400ºF, and bake an additional 10 minutes or until the crust is your desired color.
  7. Cool the loaf: Transfer the baked loaf to a cooling rack and allow it to cool for at least 30 minutes before slicing to ensure the crumb sets properly.

Notes

  • Use stone-milled whole wheat flour for better flavor and texture.
  • If you lack time, even one series of stretch and folds improves texture significantly.
  • Do not rely solely on time for bulk fermentation; use visual cues like dough doubling in size and bubble formation.
  • Flour sack towels reduce sticking during proofing, but a well-floured tea towel works as a substitute.
  • Cold proofing in the fridge slows fermentation, allowing deep flavor development.
  • Baking in a Dutch oven traps steam, crucial for a crisp crust.
  • Letting the bread cool fully before slicing prevents a gummy interior.

Find it online: https://simpleplatter.com/easy-whole-wheat-ish-sourdough-bread-recipe-2/