50% Whole Wheat Sourdough Bread
This was my first ever loaf of sourdough bread. I’ve always been a little intimidated by the process, mostly because I wasn’t sure if I could find the discipline to take care of a sourdough starter like it was a pet in my home.
Discard. Feed. Water. Repeat. Every day, twice a day. In my mind, it would die if you veered off the path even slightly, and I wasn’t sure if I wanted to face that disappointment in the end. I wasn’t sure if I could stand the disappointment of working for 24 hours to make a delicious loaf of bread to have on hand, only for it to come out of the oven a dense, chewy brick.
It’s funny how things change once you start diving in and learning. It turns out, sourdough starter is far more resislient that it would seem. And a healthy starter is really all it takes to make a good loaf of bread. It turns out, underproved loaves and overproved loaves can both be delicious. It turns out, mixing around a couple of steps won’t totally ruin your loaf, and most lost things can be brought back from the dead.
While mistakes can be made that will ruin the outcome, the chances of total failure are lower than you think, and even a bad loaf can be turned into croutons. (When life hands you bread that didn’t rise, make croutons.. Or something like that.)
This loaf surprised me in a couple of ways. I was happy with the crumb. I was happy with the taste. The only critique I would give it is that it didn’t spring as high as I would’ve liked. But it did spring, and it did rise, and it was crispy and chewy and sour, with a really well-rounded flavor from the whole wheat flour. I was over the moon about this one.
You have to make sure your wheat flour has enough time to develop gluten, but apart from that, this was an easy loaf with a very delicious outcome.
If you’re intimidated by sourdough, but have an interest, I would suggest just going for it. Find a route that works for you (a 100% rye flour starter worked well for me), and just do the thing. Maybe try to leave your emotions at the door, but also, as a baker, I know that emotions are a big part of the whole process. I was jumping for joy when I pulled this guy out of the oven.
Enjoy the process and learn as you go. It’s well worth it in the end.
With love,
Your Baker, Hannah
Convinced it’s time for some homemade pie crust? Here’s a grocery list of everything you’re gonna need!
Ingredients for Homemade Whole Wheat Sourdough Bread:
Whole Wheat Flour
All-Purpose Flour
Bread Flour
Water
Active Levain/Starter
Salt
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
Whole Wheat Flour: You can substitute this with spelt flour for a nuttier flavor, or use a blend of whole wheat and all-purpose flour if you prefer a lighter texture.
All-Purpose Flour: Bread flour can be used in place of all-purpose flour to enhance the structure of the loaf.
Bread Flour: For a softer crust, consider using cake flour, though this may alter the texture slightly.
Water: If you don’t have water on hand, you can use milk for a richer flavor, but keep in mind it may affect the rise.
Active Levain/Starter: If you don’t have a starter, you can use store-bought yeast, adjusting the amount based on the package instructions.
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Step-by-Step Summary for Baking Whole Wheat Sourdough Bread:
To begin making your 50% whole wheat sourdough, you'll first create an autolyze mixture. Combine all the flours with a specified amount of water in a large mixing bowl and let it rest for 2 hours. This process enhances gluten development. After the resting period, assess the dough for elasticity and softness before incorporating the remaining water, your active levain, and salt. Mix thoroughly until fully combined, and then proceed with a series of stretch and folds every 30 minutes over a few hours, allowing the dough to rise and ferment.
Once the dough has gone through its bulk fermentation overnight, take it out of the fridge, let it come to room temperature, and then shape it. After resting for 20 minutes, score the surface and transfer it to a pre-heated Dutch oven for baking. Bake with the lid on for the first part to create steam, then remove the lid to achieve a golden crust. Finally, let the bread cool completely before slicing to preserve its texture and flavor.
FAQs About Baking Bread with Whole Wheat Flour:
What is the difference between whole wheat and white bread flour?
Whole wheat flour contains the entire wheat kernel, which includes the bran and germ, providing more nutrients and fiber. White bread flour is milled from the endosperm only, resulting in a lighter texture.Can I substitute all-purpose flour for whole wheat flour in sourdough?
Yes, but the flavor and texture will be different. You can start with a 50/50 blend and adjust as needed based on your taste preference.Why does my whole wheat bread not rise as much as white bread?
Whole wheat flour absorbs more water and can create a denser loaf. Adding additional water or incorporating vital wheat gluten can help improve the rise.
Tips for Achieving a Good Height on Your Whole Wheat Bread Loaf:
Ensure you are using enough water to keep the dough hydrated, as whole wheat flour requires more moisture.
Give your dough adequate time to bulk ferment and rise, allowing gluten development to strengthen.
Use a Dutch oven for baking to create a steamy environment that promotes better oven spring.
How to Prevent Your Sourdough from Being Over-Proofed:
Keep a close eye on your dough during the final rise. If it starts to spread too much, it’s a sign that it may be over-proofed.
Use the “poke test”: lightly press your finger into the dough. If it springs back slowly, it’s ready; if it doesn’t spring back, it may be over-proofed.
If you notice signs of over-proofing, consider shortening the final proof time and baking sooner.
How to Freeze or Store Your Sourdough Loaf:
To freeze your sourdough, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months.
For short-term storage, keep your bread wrapped in a kitchen towel at room temperature for a few days, or store it in a bread box. Avoid plastic bags, as they can make the crust soggy. For longer storage, consider slicing the loaf and freezing individual slices for easy access.
Recipe for 50% Whole Wheat Sourdough Bread:
50% Whole Wheat Sourdough Bread
Ingredients
Instructions
- In a large mixing bowl, weigh out all of the flours and combine them.
- Add 315.5 grams of water, and mix well until a shaggy ball of dough forms.
- Cover and allow to sit for 2 hours. (This will help your whole wheat flour begin the gluten development process).
- After 2 hours have passed, remove the towel from your dough, and give your dough a test stretch. It should have relaxed and become soft and elastic at this point.
- To your dough, add the remaining water, starter, and salt. Mix firmly until it has been FULLY incorporated into your dough.
- Mix the dough for a little while longer (2-3 minutes) if necessary to continue to strengthen the gluten. Set aside, and cover once more.
- Allow 30 minutes to pass, and then return to your dough for your first set of stretch and folds. (This is where you gently lift a section of dough and fold it over onto itself until the gluten tightens). Set aside and repeat this process of stretch and folds 4 more times, every 30 minutes.
- Once all sets of stretch and folds have bee completed, cover your dough once again with a damp cloth, and place in the fridge to continue its bulk ferment overnight (8-12 hours). This is the process of allowing dough to slowly ferment under cold temperatures for a long period of time to further develop the flavor.
- The next morning, take your dough out of the fridge, and set in a warm place to bring it back up to room temperature. Allow the dough to rise out of the fridge for 1 1/2 - 2 hours.
- While your dough is rising, pre-heat your oven to 425 degrees F. Place your empty Dutch oven into the oven and allow it to pre-heat for an hour before baking your bread.
- After the dough has risen, turn it out onto a lightly floured surface, and shape it into a rough rectangle. Fold the dough length wise into thirds (fold one third up to the middle, and one third down to cover the first. Like folding a letter), and then roll the dough up like a scroll, creating a semi-loaf form.
- To finish shaping the dough, place it seam-side-down onto a lightly floured table, and push it away from you, and then pull it back towards you, using the stickiness of the dough to create surface tension as you go. Keep working it until the seam has closed on the bottom, and it has a tight, round surface on top.
- Place face-side-down in a medium sized bowl that has been lined with a well-floured linen or cotton towel. Allow the loaf to rest for 20 minutes.
- After the 20 minutes have passed, turn the loaf out onto a piece of parchment paper so it is face side up. Using a very sharp knife or razor, score your dough with one, semi-deep score across the surface of the bread that will allow it to expand in the oven.
- Keeping the dough on the parchment paper, place the loaf into your pre-heated Dutch oven. Drop in 2 ice cubes between the parchment and the bottom of the Dutch oven, and close the lid. Place the Dutch oven inside your pre-heated oven, and allow to bake with the lid on for 20 minutes.
- After 20 minutes, remove the lid, and continue baking for 30 minutes, or until the crust is golden and the center temperature registers at 205 degrees F.
- Remove it from the oven (be careful, the Dutch oven will be very hot), and, grabbing the corners of the parchment, lift the bread out of the Dutch oven and onto a rack to cool.
- Once completely cool, slice into it, serve, and enjoy!
Watch the Tutorial Video Here:
