Heritage Whole Wheat Blead Blend Sourdough
Ingredients
- 500g Heritage Whole Wheat Bread Blend
- 360g warm water
- 10g salt
- 100g active sourdough starter
Tools
- Medium mixing bowl
- Dough whisk
- Bowl cover (tea towel works fine)
- Banneton
- Dutch oven
- Lame (for scoring)
- Digital thermometer
- Kitchen scale
- Parchment paper or bread sling
Directions
Mix Ingredients
In a medium bowl, mix together the flour, water, and salt until well combined.
Add in the active sourdough starter and mix well.
Cover and let the dough rest for 1 hour.
Stretch & Folds
Perform 4 sets of stretch and folds or coil folds, every 25-30 minutes.
Let the dough sit until bulk fermentation is complete. (This will depend on temperature—see notes below for tips.)
Bulk Fermentation
Ideal dough temperature: 78°F (approximately 6-6.5 hours from adding the starter to shaping).
For tips on proper proofing, check out The Sourdough Journey bulk fermentation guide.
Shaping & Cold Fermentation
Pre-shape the dough, let it rest for 10 minutes, then final shape.
Place the shaped dough into a banneton, stitch the dough, and refrigerate overnight.
Baking
Preheat the oven to 500°F with a Dutch oven inside for 30-60 minutes.
Remove dough from the fridge and place onto parchment paper or a bread sling.
Score the dough with a lame.
Lower the oven temperature to 475°F (if your oven runs hot, lower to 460°F).
Place the dough into the Dutch oven, cover with the lid, and bake for 30 minutes.
Remove the lid and continue baking for 10-20 minutes, until the internal temperature reaches 203°F - 208°F.
Cool & Enjoy
Let the bread cool for at least 1 hour before slicing.
Enjoy with butter, honey, or your favorite toppings!
