This recipe keeps the beginner in mind while providing you with a crispy crust, whole wheat wholesomeness, a tangy sourdough flavor, and a beautiful rise. Your family may be asking you to make this loaf every week!
To use this recipe, you will need:
Two large bowls
A proofing basket
A baking stone or cookie sheet
A casserole dish
- 467 grams fresh sourdough starter
- 280 grams unbleached bread flour
- 120 grams whole wheat flour
- 354 grams water
- 17 grams sea salt or kosher salt
- ~1 Tbs. olive oil, for oiling the bowl
- In a large bowl, combine all ingredients. Using your hands or spatula, squish the wet and dry ingredients together until the flour is completely absorbed and the dough is just holding together - don’t over mix!
- Oil a separate bowl and turn dough into oiled bowl, flipping so that the oiled side of the dough is up. 30 minutes later, stretch and fold the dough, and repeat this two more times (with 30 minutes between).
- Return the dough to the oiled bowl and cover with plastic or beeswax wrap and let dough proof in the fridge for 8-12 hours.
- Lightly flour your work surface and shape the dough into a tight round. Let rest for 20 minutes.
- Shape into a batard and gently set your dough in your proofing basket, seam side up. Cover the dough and let rise in a warm space for 2-6 hours, depending on temperature, until doubled in bulk.
- Once your dough has doubled in size, place a casserole dish half-filled with water in our oven on the bottom rack. If using a baking stone, set this on the middle rack and preheat to 500 degrees F.
- When your oven is preheated, pull your baking stone our of the oven and set on your stove burner or heat-safe surface. Otherwise pull out your cookie sheet. Either way, generously flour your baking surface.
- Gently flip your dough onto your baking surface and quickly score it. Then set it on the middle rack of your oven, close the oven door, and reduce the heat to 450 degrees F. Set your timer for 20 minutes.
- After 20 minutes have passed, VERY carefully remove the casserole dish with water. Set the timer for 30 minutes.
- After 30 minutes have passed, take the internal temperature of your loaf. If it reads 190 degrees or higher, it's done! Otherwise return the loaf to the oven and bake until correct temperature is reached.
- Set loaf on a cooling rack. Although it may be difficult, wait at least 60 minutes to slice into your bread to prevent a doughy texture. Enjoy!