Wholemeal Sourdough Bread
Course:
Bread (savory)
Ingredients
- 100 grams Sourdough Starter (bubbly and active)
- 325 grams Water (warm / room temp)
- 225 grams Bread Flour (white)
- 225 grams Wholemeal Bread Flour
- 12 grams Salt
Notes
Use 35g spelt as part of the wholemeal.
Steps
Making the Dough (5 mins):
- Whisk the starter and water together in a large bowl with a fork or spatula.
- Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough.
- Transfer the dough to a straight-sided vessel, cover with a damp towel, and let rest for 30 minutes.
Stretch and Fold (2 hours):
- After 30 minutes, grab a corner of the dough and pull it up and into the center.
- Repeat until you’ve performed this series of folds ~10 times with the dough.
- Let dough rest for another 1 hour and repeat the stretching and folding action.
- Repeat for a total of 3 sets of stretch and folds, over 3 hours.
- Set 1
- Set 2
- Set 3
Fermentation (1 hour):
- Cover the bowl with a towel and let rise at room temperature for 1 hour. With wholewheat we don't want to let it ferment for too long.
Shape (5 mins):
- Liberally dust a work surface.
- Do another set of stretch and folds in order to gather the dough together into a ball. Then lift it out onto the worktop.
- Let rest seam side up for 1 hour.
Rest (30 mins):
- Meanwhile, line a 20cm bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does).
- Using a bench scraper shape the dough..
- Place the round into your lined bowl, seam side up.
Proof (24 hours):
- Cover the dough and refrigerate for 1 hour or for as long as 48 hours. 24+ hours is recommended.
Baking (2 hours):
- Place a Dutch oven in your oven, and preheat your oven to 220°C fan. Preheat for 40 minutes.
- Remove the dough from the fridge. Place the parchment over the dough and invert the bowl to release.
- Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice.
- Use the parchment to carefully transfer the dough into the preheated baking pot and cover with the lid.
- Bake the dough covered for 20 minutes.
- Remove the lid, lower the temperature to 200ºC, and continue to bake for 18 minutes.
- Cool on a wire rack for 1 hour before slicing.
Source: https://www.bakewithjack.co.uk/blog-1/2022/wholmeal-sourdough-loaf