Sourdough Recipe
made with a blend of local wheat from Massachusetts-based Whistle’s Farm
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the bread flour and whole wheat flour. Mix well to ensure an even distribution. Make a well in the center and add the sourdough starter and water.
- 2
Incorporating Ingredients
Using a spatula or your hands, mix the ingredients together until a shaggy dough forms. Ensure that all the flour is hydrated. Let the dough rest for 30 minutes.
- 3
Adding Salt
After the resting period, sprinkle the salt over the dough. Use your hands to incorporate the salt into the dough by folding and squeezing until the salt is fully dissolved.
- 4
Bulk Fermentation
Cover the bowl with a damp cloth and let it rise at room temperature (around 21-24°C) for 4-6 hours. During this time, perform stretch and folds every 30 minutes for the first 2 hours.
- 5
Pre-shaping the Dough
Once the dough has doubled in size, turn it out onto a lightly floured surface. Gently pre-shape it into a round loaf by tucking the edges into the center.
- 6
Bench Rest
Cover the pre-shaped dough with a cloth and let it rest for 30 minutes to relax the gluten.
- 7
Final Shaping
Shape the dough into its final form (round or oval) and place it seam side up in a floured proofing basket or bowl.
- 8
Final Proof
Cover the dough and let it proof for 2-4 hours at room temperature, or in the refrigerator overnight for enhanced flavor.
- 9
Preheating the Oven
While the dough is proofing, preheat your oven to 230°C (450°F) with a Dutch oven inside.
- 10
Scoring and Baking
Once proofed, carefully turn the dough out onto a piece of parchment paper. Use a sharp knife or lame to score the top of the dough. Remove the hot Dutch oven from the oven, place the dough inside (with parchment), cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- 11
Cooling
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.