Wholemeal Sourdough Recipe

Mix and ferment

Morning or 8–12 hours before making dough, combine 100 g active sourdough starter, 100 g wholemeal flour and 100 g lukewarm water in a clean jar or bowl. Stir until homogeneous, cover loosely (lid or cloth) and leave at room temperature (20–25°C / 68–77°F) until bubbly and doubled (about 6–8 hours depending on starter activity). Use when at peak rise.

Autolyse

In a large mixing bowl, combine 400 g wholemeal flour and 100 g bread flour with 360 g lukewarm water. Mix until no dry flour remains, cover and rest for 30–45 minutes. Autolyse hydrates the wholemeal flour for better extensibility and flavor.

Combine levain and salt

After autolyse, add the entire levain (approximately 300 g total from the levain step) to the dough. Sprinkle 10 g salt over the dough and add 15 g olive oil or softened butter if using. Mix by pinching and folding or use a dough scraper until the ingredients are incorporated. The dough will be tacky; ensure even distribution of levain and salt.

Bulk fermentation with folds

Perform bulk fermentation at room temperature (about 22°C/72°F) for 3–4 hours. For the first 2–3 hours, do sets of stretch-and-folds every 30 minutes (4–6 sets): wet your hand, reach under the dough, stretch it up and fold it over the top, rotate the bowl and repeat 4–6 times per set. After the last set, let the dough rest undisturbed until it has increased by about 25–50% and shows small bubbles on the surface. If using seeds, see optional step below to incorporate them during the second fold.

Optional seed incorporation

If using seeds, soak 40 g seeds in 40 g water for 15–30 minutes before incorporating. During one of the early stretch-and-fold sets (preferably the second), spread the dough gently, scatter the swollen seeds, then fold them in so they’re evenly distributed without overworking the dough.

Pre-shape and bench rest

Turn the dough onto a lightly floured surface. Use 10 g extra flour for dusting as needed. Pre-shape into a loose round by folding edges into the center to build surface tension. Cover and bench rest for 20–30 minutes.

Final shape

After bench rest, tighten the shape: cup your hands and drag the dough against the work surface to create surface tension, forming a tight boule or an oblong bâtard depending on your proofing vessel. Place seam-side up into a well-floured banneton or a bowl lined with a floured tea towel. Dust top with extra flour if desired.

Cold retard (optional) or final proof

Cover and proof at room temperature for 1–2 hours until slightly puffy, or for better flavor and scheduling, refrigerate (cold retard) the shaped dough for 12–18 hours. Cold proof develops flavor and improves slicing. If you cold retard, bake directly from cold or allow 30 minutes at room temp before baking.

Preheat oven and vessel

Place a Dutch oven (or baking stone + steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes so the vessel is thoroughly heated.

Score and load

Carefully turn the proofed dough out onto parchment paper (if using a Dutch oven) or a peel if using a stone, seam-side down. Use a lame or sharp knife to score the top with 1–2 quick slashes about 1 cm deep to control oven spring.

Bake with steam

Place the dough into the preheated Dutch oven (or onto the stone and add steam by pouring hot water into the steam tray). Cover and bake at 250°C (480°F) for 15 minutes to trap steam and promote oven spring.

Finish baking

After 15 minutes, reduce temperature to 230°C (450°F). Remove the lid (or stop steaming) and bake an additional 20–30 minutes until the crust is deep brown and internal temperature reaches 96–99°C (205–210°F). For a softer crust, bake a little less; for a thicker chewy crust, bake toward the longer end.

Cool

Transfer the loaf to a wire rack and cool at least 2 hours before slicing. Cooling completes gelatinization of the crumb and makes slicing easier.