Sourdough Bread with Whole Wheat Flour
Sourdough bread made with whole wheat flour using sourdough discard.
Servings 18 slices
Calories 111kcal
Ingredients
- 400 g lukewarm water
- 20 g sourdough discard
- 20 g honey
- 450 g bread flour
- 75 g whole wheat flour
- 10 g salt
Instructions
- Mix the ingredients (in the order listed) together with a dough whisk. Use your hands and/or a bowl scraper to mix in any dry bits that haven’t incorporated yet. Cover the bowl and wait 15 minutes.
- Lightly wet your hands and fold the dough onto itself four times, working your way around the bowl. Grab a portion of the dough and lift up, then press it into the center of the dough. Give the bowl a quarter turn and repeat for each of the folds. Cover and rest another 15 minutes and repeat the folds. You’ll do this another time for a total of three sets of folds. Cover the bowl of dough tightly and let it sit on the counter for about 12 hours.
- Prepare the banneton, or line a mixing bowl with cling wrap and lightly flour. Turn the dough onto the counter and shape into a round boule. Place the dough seam side up in the banneton. Cover and place in the fridge for 8- 12 hours overnight.
- Place your Dutch oven (lid on) in the oven and preheat it to 500℉ for 45 minutes. Then take the cold dough and turn it out onto a large piece of parchment paper. Use a lame to score the loaf (a line down the center or an x both work great). The cuts should be about ¼” - ½” deep.
- Carefully remove the hot Dutch oven and place the parchment paper with the loaf into the pot. Cover and place it back in the oven. Turn the temperature down to 450℉ and bake for 20 minutes. Then remove the lid and bake for another 20 minutes, or until the internal temperature hits 205℉ - 210℉. Cool on a rack before slicing.
Notes
- Makes one loaf with a total of 1,996 calories.
- This recipe uses a small amount of unfed starter. It's perfectly fine if you accidentally add up to 30g of starter.