Whole Wheat Sourdough Sandwich Bread

Make the levain the night before mixing the dough.

To a small, clear jar, weigh 8 grams of active sourdough starter, 80 grams whole wheat flour (or all-purpose) and 80 grams water. Mix together until a thick batter forms. Cover lightly and set in a warm (76-78°F) place to ferment for about 8-10 hours. The levain is ready when it has risen, almost doubled in size, is bubbly and slightly milky-sweet smelling.

To the bowl of a stand mixer, add the ripe levain, water, honey, salt, oil, vital wheat gluten and most of the flour. I like to reserve a little of the flour (a little less than 1/2 a cup) and add it in as needed. Knead for 10-15 minutes until dough feels smooth and strong. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. If the dough feels too dry, add a little extra water. Whole wheat flour absorbs water at different rates depending on which flour you use, so you may need to make a few adjustments as you knead. This dough can also be kneaded about 10-20 minutes by hand.

Bulk Fermentation: Transfer the dough to a see-through container and cover with a kitchen towel. Set the dough in a warm place (78-80°F is optimal) and let rest for about 3-4 hours. The dough will puff up, become aerated and begin to rise during this time.

Shape: Turn the dough out onto the counter. Place a greased 8.5-by-4.5 loaf pan at the top of the dough to guide you on how wide to pat the dough. Pat the dough out with your hands into a rectangle shape, keeping it within the width of the loaf pan. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased loaf pan and cover. You can watch a shaping video here.

Rise: Let the dough rise in the pan for 7-8 hours until it has risen up over the edge of the loaf pan. The dough temperature should be in the 78°F range for best results. Depending on time of year, temperature and how active your yeast is, the rise could be shorter or much longer. If you notice no change and no rise, put the bread in a warmer place (oven with a light on or bread proofer). Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back just a little bit, it is ready to bake.

Pre-heat oven to 350°F. Bake loaf of bread for 40 minutes. Bread should register 205-210°F when fully done. Spread melted butter on the top of the loaf if desired. Let bread cool for a few minutes in the loaf pan and then remove to a wire rack. Let bread cool completely before slicing and enjoy!