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Wheat Sourdough Bread

Delicious homemade sourdough bread with a crusty exterior and soft, tangy interior, perfect for sandwiches or with butter.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 12 hours
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 g whole wheat flour
  • 350 g water lukewarm
  • 100 g active sourdough starter
  • 10 g salt

Equipment

  • Mixing bowl
  • Bench scraper
  • Dutch oven or baking stone
  • Kitchen scale
  • Proofing basket or bowl
  • Sharp knife or lame for scoring

Method
 

  1. In a large mixing bowl, combine the whole wheat flour and water until no dry flour remains.
  2. Stir in the active sourdough starter, mixing until fully incorporated.
  3. Sprinkle the salt over the dough and mix well until fully dissolved.
  4. Cover the bowl with a damp cloth and let it rise at room temperature for 4 to 6 hours.
  5. Every 30 minutes during bulk fermentation, perform a series of stretch and folds.
  6. Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round loaf.
  7. Transfer the shaped dough into a proofing basket, seam side up, cover it and let it rise for another 1 to 2 hours.
  8. About 30 minutes before baking, place your Dutch oven in the oven and preheat to 450°F (232°C).
  9. Carefully transfer the dough to the preheated Dutch oven and bake for 30 minutes.
  10. Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.

Notes

This bread is perfect for sandwiches or enjoyed warm with butter.