100% Whole Grain Wheat Sourdough Bread
- 400 g whole grain wheat flour
- 315 g water + 15 g water (82% hydration)
- 100 g active whole grain wheat sourdough starter (70% hydration)
- 8 g fine sea salt
- 1.5 tablespoon of wild garlic pesto or 2 handfuls of wild garlic finely chopped
Khorasan Wheat Sourdough Bread
- 200 g white Khorasan wheat flour
- 250 g white wheat flour
- 300 g water (66% hydration)
- 100 g active rye sourdough starter (100% hydration)
- 9 g fine sea salt
- In the morning of the day you will mix the dough, prepare your sourdough starter. Mix 70 g of whole grain wheat flour with 50 g of water and one teaspoon of your active (or straight from the fridge) sourdough starter.
- In the evening, first mix 315 g of water, 100 g of active whole grain wheat sourdough starter, and 400 g of whole grain wheat flour. Mix until all ingredients come together. Leave to rest (autolyse) for 30-60 minutes.
- Observe how the flour has absorbed the water during the resting period. If you don’t know how well your flour absorbs the water, the resting period is a good choice to test it.
- Add 8 g of salt and 15 g of water. If the dough feels stiff, add more water. Knead the dough for couple of minutes.
- Leave the dough to rise for another 2.5-3 hours at the room temperature (if it’s too cold, you might put the bowl in a slightly warm oven). If you like, you can apply few stretch and folds to the dough. To make one stretch and fold, grab the dough underneath, stretch it up and fold it back onto itself.
- In the meantime, prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour and white wheat flour.
- After 2.5-3 hours, the dough should look slightly puffed. Take the dough out on a lightly floured working surface and shape it into a ball by pinching the ends of the dough together in the middle and then transfer the dough to a rising basket. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth.
- Put the basket in the fridge. Let the dough ferment until noticeably risen in volume and when the indent you make with your finger springs back slowly and not all the way up. It usually take my dough 10-12 hours.
- When the dough has risen enough, put the Dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes.
- When Dutch oven/baking stone is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a dutch oven.
- Bake the bread for 20 minutes with the lid on (or with steam – to create steam, throw couple of ice cubes onto the hot pan at the bottom of the oven) at 240°C/465F°F and 20-25 minutes with lid off at 230°C/445°F and until bread gets nice golden color.
- Cool on a cooling rack before cutting for at least 1 hour.
- Both breads were mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 10-12 hours. They were baked in the morning of the following day.
- Instructions are written for 100% whole wheat sourdough bread but to be applied to the Khorasan wheat sourdough bread as well.
- Prep Time: 22 hrs 2 mins
- Cook Time: 55 mins
- Category: bread
Keywords: Wild Garlic Sourdough