100% Whole Wheat Sourdough
This sourdough recipe is forgiving, but it might be overwhelming to look at if you re just starting out. Using a stiff starter makes it easier to get the timing right.
Start by feeding your starter the night before and then work on the dough the next day. You can finish it in the evening, or do the autolyse and bulk fermentation in the morning, put it in the fridge, and then finish it in the morning.
Take it one step at a time. You’ve got this!
INGREDIENTS
Making the Stiff Sourdough Starter
25 grams of lively, warm starter
75 grams water
125 grams whole wheat flour
Making the Sourdough
Stiff starter (above), which has doubled overnight
525 grams water
700 grams whole wheat flour
17 grams salt
Cornmeal (opt.)
INSTRUCTIONS
STARTER (day one): Mix the starter, water, and whole wheat flour together until there are not dry bits. It will be stiff and pliable.
Leave the stiff starter in a warm spot overnight. Use when doubled in size. See NOTE *
AUTOLYSE (day two): The next day, mix the starter, flour and water together. Do NOT add salt. Let rest for 30— 60 minutes. This is the autolyse phase.
After the dough has gone through the autolyse phase, mix in the salt and knead thoroughly for about five minutes until the salt is well mixed in and the dough. See NOTES **/*
BULK FERMENTATION (day two): Put the dough in a large bowl if it's not already in one and set a timer for 30 minutes. Stretch and fold, slap and fold, or coil fold (see NOTE****) the dough three times, every thirty minutes. Keep covered.
SHAPING (day two): As you work the dough during the bulk fermentation, you will build air and structure in the dough. You will create a seam at the bottom of the bread. Generously flour a banneton (or bowl) and place the dough inside, seam side up. Cover and leave it for two hours. See NOTE *****
PREHEAT the oven to 450°F/232°C after 90 minutes have passed. Put a Dutch oven in and allow it to heat up with the oven.
BAKE: Open the Dutch oven and generously dust the bottom with cornmeal or flour. Flip the dough out of the banneton and into the bottom of the Dutch oven. Score the top of the bread with a knife or lame. Alternatively, leave it and let it burst to get a more rustic look. Put the lid on and bake for 30 minutes.
BROWN: Take off the lid and turn the oven down to 400°F/204°C and cook for another 15 to 20 minutes. The bread is done when it's dark golden brown, sounds hallow when you tap it, and (if desired) has an internal temperature of 190°F/86°C.
COOL: Sadly, sourdough needs to cool completely as it's still cooking and the moisture is evaporating. Leave at least an hour, but preferably until it's room temperature so you don't get a doughy centre.
Enjoy!
NOTES
* It may take 12 — 16 hours for the starter to double in size. This can vary depending on how warm your house is and how enthusiastic the starter is. If I want to hurry things along, I'll put it in the oven with the light on, but watch out for spills!
** You can use a stand mixer to knead the dough, but this makes a large boule, so you need a large stand mixer.
*** After kneading the salt into the dough, you can do the windowpane test by stretching part of the dough until it thins. It is finished when you can see light shining through the dough (like a windowpane), without the dough breaking.
**** There are many ways to work the dough, with minimally different results. Find a technique that works for you. I typically stretch and fold.
***** You can pause at this point, put it in the fridge and finish when you are ready. The longer it sits, the more sour it will get. Make sure it's in the fridge and covered!
