Whole Wheat Sourdough Artisan Bread

5 from 2 votes

Whole Wheat Sourdough Artisan Bread

100% whole wheat sourdough artisan bread recipe that works well with freshly ground flour or flour from the grocery store. A flavorful loaf with a soft crumb make this a healthy and delicious whole wheat sourdough recipe.

Prep Time30

Cook Time45

Fermentation Time1 3

Total Time1 4 15

Course: Bread

Cuisine: American

Servings: slices

Author: Amy Coyne

Equipment

Ingredients

Levain (1:10:10, 8-10 hours at 78-80℉)

6 grams ripe, active, bubbly sourdough starter about 1 teaspoon
60 grams whole wheat flour see recipe notes on flour, scant 1/2 cup
60 grams water about 1/4 cup

Autolyse 1 hour before levain is ready

500 grams whole wheat flour see recipe notes for vital wheat gluten for softer bread, about 3 3/4 cups
400 grams water about 1 2/3 cups

Mix in after autolyse

80 grams ripe, active, bubbly levain about 1/3 cup
10 grams salt about 1.5 teaspoon
20 grams water about 4 teaspoons

Instructions

Day 1 Mix Levain (1:10:10, 8-10 hours until ripe at 78-80℉)

Mix together ripe sourdough starter, whole wheat flour and water. Set aside to ripen for 8-10 hours at 78℉. The levain is ready when it's doubled in size, peaked, bubbly, active and has a milky sweet aroma.
Note: Ripe, bubbly, active, sourdough starter can be substituted for levain in this recipe if desired.

Whole Wheat Sourdough Bread

Autolyse Aged/Store-bought Flour: Mix together 500 grams flour and 400 grams warm water when you mix the levain or 1-3 hours before the levain is ripe and active.
Freshly Milled Flour: 1-3 hour before the levain is ripe and ready, mix together 500 grams of flour and 400 grams of warm water. Cover and let sit for 1-3 hour until levain is ripe.
Note: If you use vital wheat gluten in the recipe, mix it together with the flour before adding the water for the autolyse.
Bulk Fermentation Begins: Mixing the Dough
Once the levain is peaked and active (bubbly, doubled in size, milky sweet smell), add 80 grams levain, 10 grams salt and 20 grams water to the top of the autolysed dough. Warm the water if the ingredients are too cold and cool the water if ingredients are too warm. Combine by hand, squeezing the dough between your fingers, pinching chunks of dough and reincorporating together. The dough will break apart and then reform in the bowl through this process. Pick up one side of the dough and fold it over on itself. The dough will be sticky.
Wet your hands as needed and continue to work with the dough until all the salt and water has been incorporated. This can take about 3-5 minutes until the dough is cohesive and strong. If you feel the dough could use a little more water, add a little more in during this mixing time. Transfer the dough to a plastic container or a glass bowl if desired.
Bulk Fermentation Continued: Stretch and Folds
Perform 3-4 sets of stretch and folds. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn and stretch and fold the dough. Cover and set aside. Repeat the stretch and folds every 30 minutes for the first two hours, a total of 4 times.
Bulk Fermentation Continued: Bulk Rise
After the stretch and folds are complete, let the dough rest in a warm place, for the rest of bulk fermentation, about 1 1/2 - 2 hours at 78℉. During this time the dough will puff up about 30-40%, become more aerated, start to pull away from the edges of the bowl and have a few scattered bubbles around the edges/top of the dough. If you dough is not showing these signs, make sure it's warm enough and give it another half an hour or so until it is showing those signs that it's ready to shape.
Bulk Fermentation Ends: Pre-Shape and Bench Rest
When your dough is ready to shape, wet your hands and a bench knife. Push the bench knife under the dough while using your free hand to tuck the dough under itself. Repeat this process going around in a circle until you have a tight ball of dough. Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a bit during this period of time.
Shaping and Begin Cold Fermentation: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl. Liberally flour. After the dough has rested for about 30 minutes it is time to shape the bread into a round. Sprinkle flour on top of the dough. Using the bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down. This ensures that the flour is staying mainly on the outside of the dough.
Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and use a bench knife to lift the bread and place into a lined bowl or banneton.
Cold Fermentation: Cover the dough with plastic wrap or a reusable cover and store in the refrigerator overnight or for up to 14-16 hours. During this time the dough will continue to ferment but at a much slower rate. You should look for another 20-30% rise in the dough after you place it in the banneton, before you bake it.
Time your cold fermentation carefully because whole wheat dough is prone to over-proofing. Alternatively, you can let your dough rise outside the fridge for another 2-3 hours, allowing the dough to proof and rise and then bake your loaves the same day.

Day 2: Bake

Pre-heat Oven: Put a Dutch oven (top and all) into the oven and preheat to 500 degrees. Allow the Dutch oven to heat for about 30 minutes to an hour at 500°F. Once preheated for 30 minutes, pull your loaf out of the refrigerator. Remove the plastic wrap or covering (this is easy to do straight out of the refrigerator if the dough is chilled – not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough. Flip the dough over so that the dough is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel.
Score the Dough: Smooth the flour over the top of the dough (add a little extra for more contrast if desired). Use a very sharp knife or bread lame to score the dough.
Bake: Carefully remove the Dutch oven from the 500°F oven with hot pads. Take the top off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the Dutch oven. Put your hot pads back on before you pick up the lid of the Dutch oven and place it on top of the bread. Put the whole Dutch oven back into your oven.
Lower the temperature to 450°F and bake for 25 minutes. Once 25 minutes are up, take the top off the Dutch oven and continue baking for 20 minutes until the bread is a crackly deep brown. The loaf should register between 205-210℉ when it's finished baking. If your loaf is getting too dark on the bottom, place a baking sheet or baking stone on the rack below the Dutch oven to help diffuse the heat.
Remove the loaf from the oven and place on a cooling rack to cool completely before slicing. Enjoy!

Notes

Whole wheat flour: Use freshly milled HARD whole wheat flour in this recipe. I like a combination of hard red and hard white wheat. You can also use an aged whole wheat flour from the grocery store. Keep in mind, whole wheat flour can vary in the amount of water that is absorbed. Depending on the type of whole wheat flour you use in this recipe, it may absorb more or less water.

Sourdough Starter: You can substitute ripe, bubbly, active sourdough starter for the levain in this recipe if desired and skip the whole wheat levain.

Vital Wheat Gluten: I often like using vital wheat gluten in this recipe for a softer crumb and texture to the finished loaf of bread. If you use vital wheat gluten, remove 15 grams of the whole wheat flour and add 15 grams vital wheat gluten to 485 grams whole wheat flour before the autolyse.

Proofing: Watch carefully during the proofing process, as whole wheat dough is prone to over-proofing due to the increased fermentation. Dough should not sit longer than 16 hours in the refrigerator, assuming it was kept around 78℉ during the fermentation process.

All of the tools I use to make this bread can be located on my Amazon storefront.

Nutrition