Whole Wheat Sourdough Bread

Course: Bread

Cuisine: American

Keyword: No-knead sourdough bread, whole wheat bread

Prep Time: 20

Cook Time: 47

Fermentation and proofing: 14

Servings: servings

Calories: 148kcal

Author: Victor

565 g whole wheat flour Bread flour
235 g bread flour I use King Arthur 'Special'; you can also use all-purpose flour
640 g water at around 90F - 95F
200 g levain see the levain formula and feeding schedule above
18 g kosher salt or sea salt

In a large bowl, dissolve the levain in water. Add both flours, salt, and mix the ingredients together. Cover and let rest for 30 minutees to an hour.

Depending on your ambient temperature, the dough should double in size by this time. If not let it ferment until it does. If the room is too cold, place the bowl in the oven with the light on. When it does, divide the dough into two equal pieces. Shape into balls and place, seam side down, in proofing baskets. Cover and keep in a cool room (about 55F-60F) overnight. You may also refrigerate the dough but make sure the fridge does not run too cold.

If the dough was refrigerated, take it out of the fridge and let sit at room temperature for 2 hours or even longer, until you see some increase in the volume from the last night and the dough passes the 'finger poke' test. Meanwhile, preheat the oven to 500F.
When ready to bake, prepare two pieces of parchment paper, turn the dough over on the parchment sheets, score and load in the oven.
Drop the temperature to 485F and bake with steam for 20 minutes. If baking in a cloche or a cast iron combo cooker, there is no need to worry about the steam. Next, bake without steam at 450F for 30 minutes.
Remove bread from the oven. Cool on a cooling rack for an hour before slicing.