Heritage Whole Wheat Bread Blend Sourdough

Directions

Mix Ingredients

1. In a medium bowl, mix together the flour, water, and salt until well combined.

2. Add in the active sourdough starter and mix well.

3. Cover and let the dough rest for 1 hour.

Stretch & Folds

1. Perform 4 sets of stretch and folds or coil folds, every 25-30 minutes.

2. Let the dough sit until bulk fermentation is complete. (This will depend on temperature—see notes below for tips.)

Bulk Fermentation

1. Ideal dough temperature: 78°F (approximately 6-6.5 hours from adding the starter to shaping).

2. For tips on proper proofing, check out The Sourdough Journey bulk fermentation guide.

Shaping & Cold Fermentation

1. Pre-shape the dough, let it rest for 10 minutes, then final shape.

2. Place the shaped dough into a banneton, stitch the dough, and refrigerate overnight.

Baking

1. Preheat the oven to 500°F with a Dutch oven inside for 30-60 minutes.

2. Remove dough from the fridge and place onto parchment paper or a bread sling.

3. Score the dough with a lame.

4. Lower the oven temperature to 475°F (if your oven runs hot, lower to 460°F).

5. Place the dough into the Dutch oven, cover with the lid, and bake for 30 minutes.

6. Remove the lid and continue baking for 10-20 minutes, until the internal temperature reaches 203°F - 208°F.

Cool & Enjoy

1. Let the bread cool for at least 1 hour before slicing.

2. Enjoy with butter, honey, or your favorite toppings!