Beginner Wholewheat Sourdough Bread

I shared my regular Sourdough Bread Recipe for Beginners here. This is my wholewheat version, which is actually the first version that I learnt how to make sourdough bread with! I hope you enjoy!

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Beginner Wholewheat Sourdough Bread

Author: Robyn Jeffery

I've shared my regular Sourdough Bread recipe, here is my Wholewheat Sourdough recipe. Enjoy!

Ingredients

• 200g (1 2/3 cups) Sourdough Starter
• 640g (2 2/3 cups) Warm Water
• 480 (4 cups) Bread or All Purpose Flour
• 480 (4 cups) Wholewheat Flour
• 4 Tsp (22g) Salt
• 35g Warm Water

Instructions

1. Take 200g of your sourdough starter and mix with 640g of warm water to create a “milky” liquid.
2. Add your 480g of bread flour and 480g of wholewheat flour.
3. Mix until you get a shaggy dough.
4. Cover and let sit for 30 minutes (autolyse).
5. Next, add your 22g of salt and 35g of water. Mix until a “slimy” dough forms.
6. Begin your stretch and folds. Fill a small bowl with water to keep your hands wet during the process. Grab one side of your dough and stretch it up, then fold it back down to the other side. Keep rotating around your dough, you will do 4 or 5 stretches until the dough gets firm and doesn’t want to be stretched anymore. Then cover and let sit for another 30 minutes. Repeat this process every 30 minutes for 2 hours - a total of 4 stretch and folds. This is important because you are creating the gluten structure within the bread, incorporating air and strengthening the dough.
7. Now you will let your dough sit and do a bulk ferment until it’s double in size. This time will vary depending on the temperature of your house. This could be anywhere from 2 hours to 6/7 hours if your house is colder.
8. Pre-shape your bread. Take the dough that has bulk fermented and place it on your counter. Cut in two (you'll be making two loaves of sourdough bread). Pre-shape each section of dough by doing an envelope fold and then push + pull method. If you need more help on this, I have reels on my instagram and YouTube is also a great place to find the technique for pre-shaping your sourdough bread. Let sit for 30 minutes once your pre-shaped balls are formed.
9. Shape again with the push + pull method (be gentle with the last shape) and set into proofing bowls in fridge for 3 - 12 hours for a cold proof. Cover for cold proof.
10. Preheat oven with cast irons to 500 Fahrenheit
11. Place your proofed dough from the fridge on parchment paper or bread slings. Deep score and then score with decorative designs if desired.
12. Turn oven to 450. Add dough to cast irons and bake 20 minutes lid on and 25 to minutes lid off.
13. Cool before cutting. Enjoy!

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