Whole Wheat Sourdough Bread
Search no more for the perfect 100% Whole Wheat Sourdough Bread using all freshly milled flour! This Artisan loaf is closest to the European bread we know as a boule, loaded with whole grains!
Equipment
- 1 5-quart dutch-oven pot with a lid
Ingredients
Ingredients:
- 1 1/2 cups warm water , (filtered and unchlorinated)
- 1 1/4 cups active sourdough starter, (258 grams)
- 488 grams hard white wheat , (freshly milled)
- 2 Tbsp vital wheat gluten, (optional* see notes)
- 1 tsp salt
Instructions
Directions:
- Combine the water, active starter, and freshly ground flour in a large bowl using your hands or a wooden spoon. Let it rest for 20 minutes.
- Add the salt and mix well with your hands. Let it rest for 1 hour.
- Perform the first stretch and fold by pulling up one side of the dough over the top of the dough. Turn the bowl, and repeat this process for the other two sides of the dough. Do a total of 3-4 stretch-and-folds for the next hour.
- Allow the dough to bulk ferment for 4-5 hours.
- Transfer the dough onto a silicone mat or counter. Pat it into a rectangle shape and fold in the sides to make a letter. Then, on the opposite side, roll it up to form a ball and pinch together the seams. Whirl the dough into a ball.
- Place the dough onto parchment paper lined with white bread or rice flour*. Rub the top with rice flour and score the top. Put the loaf with the paper into a bowl to rise for up to 1 hour.
- Preheat the oven to 450°F with the cast-iron Dutch. Once preheated, place the loaf inside and cover. Bake for 35 minutes covered, then uncover and bake for 12 more minutes.
Notes
- This recipe makes 1 boule (about 14 slices). I cut my boule in half, then each half into about 7 slices.
- I like to use 429 grams of hard white wheat for a more hydrated and moist loaf. The 488 grams is a good starting point.
- Feed your sourdough starter 4 hours before beginning.
- If you need to refrigerate the dough, put it into the fridge (covered) in the bowl it has bulk fermented. Then whenever you need to, remove the dough from the fridge, shape it, and let it rise for up to 2 hours before baking. I find that freshly milled flour boules don't rise as well during bulk fermentation (shaped) as white flour boules. I also find that shaping it afterward yields a far better result.
Nutrition Facts
Whole Wheat Sourdough Bread
Serving Size
1 slice
Amount per Serving
Calories
130
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.1
g
Sodium
183
mg
8
%
Potassium
131
mg
4
%
Carbohydrates
27
g
9
%
Fiber
4
g
17
%
Sugar
0.3
g
0
%
Protein
6
g
12
%
Vitamin A
3
IU
0
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
