How to make a sourdough wholewheat loaf

A sourdough loaf is more than bread; it’s a testament to time, patience, and the art of nurturing something from the simplest ingredients into something extraordinary.
I like using wholewheat flour for a loaf full of flavour and its health benefits. It is full of vitamins, minerals, and fibres. Ideal for energy and good digestion.

A wholewheat sourdough loaf is ideal with a nice soup, salad, or cheese board.

Ingredients

• 650 g of wholewheat flour
• 460 g of water + 15 g of water
• 160 g of activated sourdough starter
• 10 g of salt

Recipe

• Pour the 460 g of room temperature water and the activated sourdough starter into a mixing bowl. Stir until well mixed.
• Add the flour. Mix well with the water and the starter mixture with a spoon. Knead for a minimum of 5 minutes from the outside to the inside of the bowl. Let the mixture rest for 30 minutes.
• Add the 15 g of water and the salt. Knead again for a minimum of 5 minutes.
• Cover the bowl with a cloth or a shower cap, then put in the fridge for between 12 and 20 hours.

• Put the dough on a pre-floured flat surface. Form a rectangle with the dough. Fold the upper and bottom parts, as if you were folding a sheet of paper to put into an envelope. Roll the dough up and let it rest for 20 minutes.
• Follow these steps again once more. The rectangle will be smaller this time. It`s important to take care so as not to break the dough.
• Put the dough in a banneton with the visible fold facing up. Cover with a cloth or shower cap and let it rest in the fridge for 2 hours.

• Preheat the oven to 240°C (464°F). Do not use the fan setting, if your oven has one.

With a Dutch oven

• If you are using a Dutch oven, put it in the oven during pre-heating as it needs to be hot when you put the dough inside. Once the oven is at full temperature, put the dough on a pre-floured baking sheet and sprinkle flour on the dough.
• Score the dough. Then place the dough and banking sheet in the Dutch oven. Add a dash of water in the bottom of the Dutch oven to help the dough to raise. Put the lid on and insert the Dutch oven in the oven. Cook for 40 minutes.
• After 40 minutes, remove the lid. Drop the temperature to 220° (428°F) and let the loaf golden for 15 to 20 minutes.

Without Dutch oven

• If you are not using a Dutch oven, place a cake mould in the oven while it is pre-heating. Once the oven is at full temperature, put the dough on a pre-floured surface.
• Score the dough. Put the dough on an oven tray and place in the oven. Add 400g of water in the cake mould, the steam will help the loaf to rise. Cook for 40 minutes.
• After 40 minutes, open the oven door to let out the steam. Drop the temperature to 220°C (428°F) and let the loaf golden for 15 to 20 minutes.

Let the loaf cool down before slicing it. Then enjoy!