100% Whole Wheat Sourdough
100% Whole Wheat Sourdough
Ingredients
- 917 grams whole wheat flour
- 819 grams water
- 69 grams sourdough starter, active and fed
- 19 grams salt
Instructions
- 2
Perform a series of stretch and folds every 30 minutes for 2-3 hours. To do this, wet your hands slightly, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl and repeat this process 3-4 times until all sides have been stretched and folded. Cover the bowl between each set.
⏱️ 180 min
- 3
After the stretch and folds, cover the bowl and let the dough bulk ferment at room temperature for 4-8 hours, or until it has increased in volume by about 30-50% and shows signs of activity (bubbles on the surface). The exact time will depend on your room temperature and starter activity.
⏱️ 480 min
- 4
Gently remove the dough from the bowl onto a lightly floured wooden countertop. Using a dough cutter and a digital scale, portion the large dough mass into individual pieces, if making multiple loaves. For 4 servings, divide the dough into 4 equal portions.
⏱️ 10 min
- 5
Lightly flour your work surface. Take one portion of dough and gently flatten it into an oval shape. Perform the first shaping: fold one side of the dough towards the center, then the opposite side over the first fold, creating a rectangular shape. Repeat for all dough portions.
⏱️ 5 min
- 6
Allow the shaped dough to rest for 15-20 minutes, uncovered, to relax the gluten.
⏱️ 20 min
- 7
Perform the final shaping: take one rested dough portion. Fold the top edge of the rectangular dough down, and the bottom edge up. Then, carefully cup and shape the dough with both hands to create tension on the surface and form a tight, oblong loaf.
⏱️ 5 min
- 8
Generously flour your banneton(s). Place each shaped loaf seam-side up into a floured banneton. Cover the bannetons with plastic wrap or a damp towel and refrigerate for 12-18 hours for cold proofing.
⏱️ 720 min
- 9
Preheat your oven with a Dutch oven or baking stone inside to 500°F (260°C) for at least 30 minutes.
⏱️ 30 min•🌡️ 500
- 10
Carefully remove the hot Dutch oven from the oven. Invert a proofed loaf from its banneton onto a piece of parchment paper. Using a scoring tool (lame), score the loaf with a single long cut down its length.
⏱️ 2 min
- 11
Carefully transfer the scored loaf (with parchment paper) into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
⏱️ 20 min•🌡️ 490
- 12
Remove the lid from the Dutch oven, reduce the oven temperature to 450°F (232°C), and continue baking for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 450
- 13
Once baked, carefully remove the loaf from the Dutch oven and place it onto a wire cooling rack. Allow the loaf to cool completely for at least 1-2 hours before slicing to ensure the crumb sets properly.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
100% Whole Wheat Sourdough
- 917 grams whole wheat flour
- 819 grams water
- 69 grams sourdough starter, active and fed
- 19 grams salt
Instructions
- 2
Perform a series of stretch and folds every 30 minutes for 2-3 hours. To do this, wet your hands slightly, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl and repeat this process 3-4 times until all sides have been stretched and folded. Cover the bowl between each set.
⏱️ 180 min - 3
After the stretch and folds, cover the bowl and let the dough bulk ferment at room temperature for 4-8 hours, or until it has increased in volume by about 30-50% and shows signs of activity (bubbles on the surface). The exact time will depend on your room temperature and starter activity.
⏱️ 480 min - 4
Gently remove the dough from the bowl onto a lightly floured wooden countertop. Using a dough cutter and a digital scale, portion the large dough mass into individual pieces, if making multiple loaves. For 4 servings, divide the dough into 4 equal portions.
⏱️ 10 min - 5
Lightly flour your work surface. Take one portion of dough and gently flatten it into an oval shape. Perform the first shaping: fold one side of the dough towards the center, then the opposite side over the first fold, creating a rectangular shape. Repeat for all dough portions.
⏱️ 5 min - 6
Allow the shaped dough to rest for 15-20 minutes, uncovered, to relax the gluten.
⏱️ 20 min - 7
Perform the final shaping: take one rested dough portion. Fold the top edge of the rectangular dough down, and the bottom edge up. Then, carefully cup and shape the dough with both hands to create tension on the surface and form a tight, oblong loaf.
⏱️ 5 min - 8
Generously flour your banneton(s). Place each shaped loaf seam-side up into a floured banneton. Cover the bannetons with plastic wrap or a damp towel and refrigerate for 12-18 hours for cold proofing.
⏱️ 720 min - 9
Preheat your oven with a Dutch oven or baking stone inside to 500°F (260°C) for at least 30 minutes.
⏱️ 30 min•🌡️ 500 - 10
Carefully remove the hot Dutch oven from the oven. Invert a proofed loaf from its banneton onto a piece of parchment paper. Using a scoring tool (lame), score the loaf with a single long cut down its length.
⏱️ 2 min - 11
Carefully transfer the scored loaf (with parchment paper) into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
⏱️ 20 min•🌡️ 490 - 12
Remove the lid from the Dutch oven, reduce the oven temperature to 450°F (232°C), and continue baking for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 450 - 13
Once baked, carefully remove the loaf from the Dutch oven and place it onto a wire cooling rack. Allow the loaf to cool completely for at least 1-2 hours before slicing to ensure the crumb sets properly.
⏱️ 120 min