20% Whole Wheat Artisan Sourdough Bread
~6 hrs + overnight chill + 45 min bakeMakes 1 loaf
A rustic sourdough with 20% whole wheat, built through stretch-and-fold bulk fermentation and cold overnight proofing, then scored and baked in a Dutch oven until deeply browned.
| prep10–12 hours before: feed starter at 1:5:5 ratio (13 g starter, 65 g water, 65 g flour) or 1:1:1 ratio (45 g each) for faster peak | ||||||||||||||||||
| prepPreheat oven to 450°F / 230°C convection (or 475°F / 250°C conventional) with Dutch oven inside; allow 10 min after preheating for Dutch oven to reach full heat | ||||||||||||||||||
| 350 g water | Mix water, starter, flours & salt until shaggy, 3–4 min | Rest covered, 30–60 min | Stretch & fold all four corners; slap & fold until smooth, 1–2 min | Rest covered, 30–60 min | Stretch & fold all four corners | Rest covered, 30 min | Stretch & fold all four corners one final time | Bulk ferment covered until jiggly, pillowy & aerated, ~5.5 hrs at 74°F / 23°C | Turn out onto floured surface; stretch into rectangle | Fold right third to center, then left third to center | Roll gently from top toward you like a log | Pinch seams, place in floured banneton seam-side up, dust with rice flour | Rest on counter 40 min (optional, if more rise desired) | Refrigerate overnight | Turn out onto parchment; score top | Bake covered in hot Dutch oven, 25 min | Remove lid, bake until deep brown & 205–210°F / 96–99°C internal, ~10 min | Cool completely before slicing |
| 120 g active sourdough starter | ||||||||||||||||||
| 400 g bread flour | ||||||||||||||||||
| 100 g whole wheat flour | ||||||||||||||||||
| 10 g sea salt | ||||||||||||||||||
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