Whole-Wheat Artisan Sourdough Loaf

PREP TIME: Variable

COOKING TIME: 40 minutes

SERVES: 5-8

This recipe is a whole-wheat adaptation of my Bakery Sourdough Loaf. While the process remains unchanged, the ingredients have been adjusted to create a heartier loaf. You’ll notice that the dough is remarkably sturdy and easy to handle, thanks to the stone-ground whole wheat flour. Feel free to get creative with the toppings—any seeds will complement this loaf beautifully!

INGREDIENTS

·       500 g stone-ground whole-wheat flour (about 4 cups)

·       25 g rye flour (about 2 tbsp)

·       12 g Kosher salt (about 2 tsp)

·       395 g water, room temperature (just under 2 cups)

·       Drizzle of honey (optional)

·       100 g bubbly starter (about 1/3 cup)

·       Up to 1 cup mix-ins/toppings of your choice: pumpkin seeds, flax seeds, sunflower seeds, etc.

INSTRUCTIONS

1.      Feed starter 6-8 hours before use. Your starter is ready when it had doubled in height and is bubbly.

2.      Combine the dry ingredients and mix-ins, if desired, in a large bowl and mix.

3.      In a separate bowl, combine water and starter. Stir until combined. Add honey, if desired.

4.      Pour wet ingredients into dry ingredients and mix with a spoon until the dough is shaggy but mixed.

5.      Let the dough rest for about 15 minutes. Then, wet hands and perform the stretch and fold kneading technique for 30 seconds. Let the dough rest again for up to 30 minutes and perform the stretch and fold kneading technique up to 2 more times.

6.      Cover with a damp towel or plastic wrap and let the dough ferment for 8-12 hours at room temperature. Rise time will vary depending on the air temperature and the relative humidity.

7.      Test dough by poking and looking for a springy bounce. Perform a final stretch and fold to shape dough and dust top with flour. Place in a proofing basket for about 1-3 hours in the fridge.

8.      Preheat the oven with your Dutch oven inside.

9.      Remove dough from the fridge and score with a knife. Bake at 500°F for 30 minutes covered, and 10 additional minutes uncovered at 450°F.

NOTES

·       Dust cloth napkin with rice flour or chopped seeds before proofing in the refrigerator.

·       If a stronger flavor is desired, let the dough rise in the refrigerator for up to 2 days. Before shaping the dough, allow it to return to room temperature.