Whole Wheat Sourdough Recipe
Make Whole Wheat Sourdough Recipe in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Levain (Sourdough Starter Build)
Dough
For Shaping & Baking
Method
Levain (Sourdough Starter Build)
- 1
Mix and ferment
8–12 hours before mixing the dough (or the evening before if mixing in the morning): in a clean jar or bowl, combine 100 g active sourdough starter, 60 g whole wheat flour, and 60 g water. Stir until homogeneous, cover loosely, and leave at room temperature (about 20–24°C / 68–75°F) until bubbly and doubled in volume. Use when very active (full of bubbles and slightly domed).
Dough
- 2
Autolyse
In a large mixing bowl, combine 450 g whole wheat flour and 100 g bread flour (if using) with 380 g of the 420 g water (reserve 40 g). Mix until there are no dry patches; the dough will be shaggy and sticky. Cover and let rest for 30–60 minutes. This hydrates the flour and begins gluten development.
- 3
Mix Levain and Salt
After autolyse, add 220 g active levain to the dough. Sprinkle 12 g salt and add the reserved 40 g water to help dissolve the salt. Mix by pinching and folding until levain and salt are fully incorporated and the dough is cohesive. Optionally add 5 g honey or molasses and mix to distribute.
- 4
Bulk Fermentation with Stretch & Folds
Cover the bowl and begin bulk fermentation at room temperature (about 24°C / 75°F) for 3–4 hours. Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours: wet your hand, reach under the dough, stretch it up and fold it over itself; rotate the bowl and repeat 4–6 times per set. After the sets, let the dough rest undisturbed until it has increased by about 30–50% and shows bubbles on the surface and sides (total bulk time will vary with temperature).
- 5
Pre-shape and Bench Rest
Turn the dough out onto a lightly floured surface. Using a bench scraper, pre-shape into a loose round by folding edges into the center. Let rest seam-side down for 20–30 minutes, uncovered or lightly covered with a towel to prevent drying.
- 6
Final Shape
After bench rest, tighten the loaf by cupping your hands and dragging the dough toward you on the counter to build surface tension. Shape into a boule or bâtard, seam-side up. Dust a proofing basket (banneton) with rice flour or semolina and place the shaped dough seam-side up into the basket. Cover with a reusable bowl or plastic and refrigerate for an overnight cold proof of 10–14 hours (or leave at room temperature for 2–4 hours if baking the same day).
For Shaping & Baking
- 7
Preheat and score
About 45–60 minutes before baking, place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F). If cold-proofing, transfer the dough from fridge directly to the oven when preheated; if room-temp proofing, time so the dough is ready when oven is hot. Carefully invert the dough onto a piece of parchment paper, seam-side down, and score the top with a razor or lame to allow controlled oven spring.
- 8
Bake with steam
Carefully transfer the scored dough (on parchment) into the hot Dutch oven. Replace the lid and bake covered at 250°C (480°F) for 20 minutes to trap steam. After 20 minutes, remove the lid, reduce oven temperature to 230°C (450°F), and bake for an additional 18–25 minutes until the crust is deep golden-brown and the internal temperature reaches about 98–100°C (208–212°F). If using a baking stone, pour 200 ml boiling water into the preheated steam tray at the start, then close oven quickly; remove tray and lower temperature after 20 minutes.
- 9
Cool
Remove the loaf from the oven and transfer to a wire rack. Let cool completely for at least 1.5–2 hours before slicing so the crumb sets and flavor develops.