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Easy Whole Wheat-ish Sourdough Bread Recipe

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This Easy Sourdough Bread recipe combines a mostly white bread flour base with a touch of whole wheat flour to create a wholesome loaf with a crisp crust and tender crumb, perfect for beginners and sourdough enthusiasts alike. The process involves a long fermentation and simple stretch and fold techniques, resulting in a flavorful and rustic handmade bread without any fancy equipment beyond a Dutch oven.

Ingredients

For the Dough

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

For Dusting

  • Rice flour, for dusting

Instructions

  1. Mix the dough: In a large bowl, combine the water, sourdough starter, and salt. Stir with a rubber spatula until loosely combined. Add the bread flour and whole wheat flour, stirring until the dough forms a wet, sticky ball. Transfer the dough to a straight-sided container, cover with a tea towel or bowl cover, and let it rest for 30 minutes.
  2. Stretch and fold: After the initial rest, perform a series of 4-5 stretch and folds by grabbing a corner of the dough, pulling it up, and folding it towards the center. Let the dough rest another 30 minutes and repeat the stretch and fold. If time allows, repeat this process two more times over 2 hours, for a total of 4 folds. This strengthens the dough and develops gluten.
  3. Bulk fermentation: Cover the dough and leave it to rise at room temperature (around 70ºF/21ºC) for 4 to 18 hours, depending on the ambient conditions. The dough should approximately double in volume and show visible bubbles throughout and on the surface when ready. Use visual cues rather than the oven for warmth during fermentation.
  4. Shape: Gently transfer the dough to a clean, unfloured or lightly floured work surface. Fold the dough envelope-style: bring the top third down to center, then fold the bottom third up over it, repeat left and right sides folding in the same manner. Turn the dough over and use a bench scraper to push and pull the dough, creating tension in a tight ball. Place the dough ball seam side up and let it rest 30 to 40 minutes (bench rest).
  5. Proof: Line a shallow 2-quart bowl with a flour sack towel or generously rice-flour-dusted tea towel. After the bench rest, repeat the envelope folding and tightening of the dough ball. Place the dough seam side down into the prepared bowl, cover with the overhanging towel, and refrigerate for 12 to 24 hours. The dough will look similar when removed but it is properly cold-proofed and ready to bake.
  6. Bake: Preheat the oven to 500ºF. Remove the dough from the fridge and unwrap it gently. Place a sheet of parchment paper over the bowl and invert the dough onto the parchment on a plate. Remove bowl and towel carefully, brush off excess rice flour. Score the dough with a razor blade (commonly a simple 'X'). Using the parchment paper handles, transfer the dough to a preheated Dutch oven. Cover, reduce oven temperature to 450ºF, and bake for 30 minutes covered. Then uncover the Dutch oven, reduce the temperature to 400ºF, and bake an additional 10 minutes until the crust is deeply browned and crisp.
  7. Cool: Remove the bread from the oven and transfer it to a cooling rack. Let it cool completely for at least 30 minutes before slicing to allow the crumb to set properly.

Notes

  • Use a scale for the most accurate ingredient measurements.
  • Whole wheat flour adds flavor and nutrition but can make the dough denser; the mix here balances lightness and taste.
  • The stretch and fold technique strengthens gluten without kneading, suitable for wet doughs.
  • Temperature and humidity affect fermentation times; watch dough volume and bubbles for readiness.
  • Rice flour prevents the dough from sticking during proofing and handling.
  • A Dutch oven is essential for creating steam and a crusty exterior but can be substituted by other covered oven-safe vessels.
  • Allow the bread to cool fully before slicing to avoid a gummy texture.
  • This recipe is great for beginner and intermediate sourdough bakers looking for an approachable loaf.

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