Fifty-Fifty Whole Wheat Sourdough Bread
A delicious loaf of sourdough bread with 50% whole grains. This bread is airy, light in hand, and it has a deep, complex flavor profile from the assertive wheat and fermentation flavor.
- Prep time
- 24 hr
- Cook time
- 16 hr 48 min
- Yield
- Not listed
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 24g medium protein bread flour (or all-purpose flour)
- 24g whole wheat flour
- 48g water
- 48g ripe sourdough starter
- 453g whole wheat flour
- 214g medium-protein flour (or all-purpose flour)
- 238g high-protein bread flour
- 634g water
- 18g salt
- 143g ripe levain
- 100g water
Instructions
- 1
(12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.
- 2
(1:30 p.m)In a medium mixing bowl, add the autolyse ingredients and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
- 3
(3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.
- 4
(3:40 p.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals. After the last set, let the dough rest for the remaining time in bulk fermentation.
- 5
(7:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.
- 6
(7:30 p.m.)Shape each piece of dough into a round (boule) or oval (batard) and place the dough in proofing baskets.
- 7
(7:35 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
- 8
(The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).