Whole grain sourdough bread is more than just a staple; it’s an artisanal journey that marries tradition with modern baking techniques. The rich, nutty flavor of whole wheat flour combined with the tangy complexity of sourdough creates a loaf that’s not only nutritious but also bursting with character.

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A Journey to Perfect Whole Grain Sourdough

Baking the perfect whole grain sourdough bread is a rewarding endeavor that captures the essence of slow food. This bread offers a dense yet airy crumb, a delightful crust, and a depth of flavor that only natural fermentation can provide. Each bite is a testament to the patience and care invested in the baking process.

Why Whole Grain?

Whole wheat flour is a nutritional powerhouse, brimming with fiber, vitamins, and minerals. Using freshly milled whole wheat flour enhances the bread’s flavor, imparting a slightly sweet, earthy taste that pairs beautifully with the sour tang of the starter. The natural oils in the wheat germ also contribute to a tender crumb and a more complex taste profile.

Ingredients

The heart of any sourdough bread lies in its ingredients. For this whole grain sourdough, the simplicity of the ingredients belies the sophistication of the final product.

Sourdough Starter
An active and bubbly starter is crucial for achieving the desired rise and flavor. Feeding your starter about 4-12 hours before baking ensures it is at its peak activity, ready to leaven the dough with vigor.

Water
Water is not just a binding agent; it plays a pivotal role in the hydration and fermentation of the dough. Using the right amount of water is essential to achieve the perfect consistency and elasticity.

Whole Wheat Flour
Freshly milled whole wheat flour brings a rich, robust flavor to the bread. Its high protein content supports a strong gluten network, vital for trapping the gases produced during fermentation, resulting in a well-risen loaf.

Salt
Salt enhances the bread’s flavor, regulates fermentation, and strengthens the gluten structure. It’s a small but mighty ingredient that brings balance to the bread.

Preparing the Dough

Starting with a lively sourdough starter sets the stage for successful baking. Feed your starter by combining equal parts flour and water, allowing it to become bubbly and active.

Feeding the Starter
To ensure your starter is ready, mix 50 grams of flour with 50 grams of water into your existing starter. Let it sit at room temperature until it doubles in size and becomes bubbly, typically within 4-12 hours.

Mixing the Ingredients
In a large bowl, combine 325 grams of water, 100 grams of active starter, 475 grams of whole wheat flour, and 10 grams of salt. Mix with your hands until no dry flour remains. This initial mix should be rough and shaggy.

Autolyse Process
Cover the bowl with a damp towel and let it rest for an hour. This period, known as autolyse, allows the flour to hydrate fully, making the dough easier to work with and improving the bread’s texture.

Stretch and Fold Technique

Instead of traditional kneading, the stretch and fold method develops the dough’s gluten network, contributing to its structure and rise.

Step-by-Step Guide
To perform a stretch and fold, reach under the dough, stretch it upward about 6 inches, then fold it back onto itself. Rotate the bowl and repeat this 3-4 times per round. Cover the bowl after each round.

Timing and Intervals
Conduct the first three rounds at 15-minute intervals. Follow with three additional rounds at 30-minute intervals. This method gently strengthens the dough without overworking it.

Bulk Fermentation and Shaping

During bulk fermentation, the dough develops flavor and structure.

Bulk Fermentation
Cover the dough with plastic wrap and let it ferment in a warm area until it doubles in size, usually around 8 hours. This slow fermentation enhances the bread’s flavor.

Shaping the Dough
Turn the dough onto a floured surface and shape it into a tight ball. Rotate it on the countertop to create surface tension, which helps the dough hold its shape during baking.

Creating Surface Tension
Let the dough rest uncovered for 15-20 minutes to develop a slight skin. This helps prevent sticking when transferring to the proofing basket.

Refrigeration and Proofing

Proofing in the refrigerator overnight allows the dough to develop complex flavors and makes it easier to score.

Refrigeration Benefits
Place the shaped dough in a lightly floured banneton basket, cover with plastic wrap, and refrigerate for 12-14 hours. This slow proofing method improves the dough’s flavor and texture.

Alternative Proofing Methods
For a quicker option, proof the dough in a warm spot for 2-4 hours. Although not as flavorful as the overnight method, this approach still produces a delightful loaf.

Decorative Scoring
Before baking, score the dough with a lame or razor. Dusting the top with flour can accentuate your patterns, creating a beautiful, artisanal look.

Baking the Bread

Baking in a preheated Dutch oven traps steam, giving the bread a beautiful crust.

Preheating and Baking
Preheat your oven to 500°F with a Dutch oven inside. Once ready, place the dough on parchment paper and carefully transfer it into the Dutch oven.

Scoring the Dough
Score the top of the dough to allow steam to escape and help the bread rise evenly. Experiment with different patterns to make your loaf unique.

Cooling and Slicing
After baking, let the bread cool completely before slicing. This allows the crumb to set and enhances the bread’s flavor.

Recipe Tips & Frequently Asked Questions

Maintaining Your Sourdough Starter:
Feed your starter regularly, at least once a week if kept in the fridge, or daily if left at room temperature.

Troubleshooting Common Issues:
If your bread didn’t rise well, check if your starter was active enough or if the dough was over-proofed.
Ensure the dough was properly hydrated and not too dry.

Storing Your Bread:
Store your bread in a paper bag at room temperature for up to 3 days. For longer storage, freeze the bread and thaw it as needed.

Why Didn’t My Bread Rise?:
Your starter might not have been active enough, or the dough may have been over-proofed or under-proofed.

Can I Use All-Purpose Flour?:
Yes, but it will alter the texture and flavor. Whole wheat flour provides more nutrients and a richer taste.

How Do I Store My Sourdough Starter?:
Store it in the fridge if not used daily, feeding it weekly. For daily use, keep it at room temperature and feed it every 24 hours.

What to Serve With This Recipe

Perfect Pairings:
Enjoy your whole grain sourdough with a smear of creamy butter or a drizzle of honey. It also pairs wonderfully with hearty soups and stews.

Creative Serving Ideas:
Use it for sandwiches, toast topped with avocado, or as a base for bruschetta. Its robust flavor complements a wide range of toppings and dishes.

Whole grain sourdough bread is a labor of love that rewards you with a nutritious and flavorful loaf. With its rich taste and hearty texture, it’s a perfect addition to any meal. Happy baking!

Ingredients:

100 grams active starter
325 grams water
475 grams freshly milled whole wheat flour
10 grams salt

Instructions:

Approximately 4-12 hours prior to beginning your bread, feed your sourdough starter to ensure it is lively, bubbly, and nearing its peak activity.
In a large mixing bowl, blend the water, active starter, salt, and flour using your hands for roughly 5 minutes.
Drape a damp towel over the bowl and let it rest for an hour to allow the flour to fully hydrate in a process called autolyse.

Stretch and Fold
Rather than traditional kneading, employ the stretch and fold method: grasp one side of the dough, stretch it upwards about 6 inches, then fold it back over itself. Rotate the bowl a quarter turn and repeat. Perform this action 3-4 times per round, then cover.
Conduct the first 3 rounds of stretch and fold at 15-minute intervals.
Perform the subsequent 3 rounds of stretch and fold at 30-minute intervals.

Bulk Fermentation
Cover the dough with plastic wrap and leave it to bulk ferment in a warm area until it has doubled in size, which typically takes around 8 hours.

Shape and Refrigerate Overnight
Form the dough into a tight ball by gently rotating it towards you on the countertop to create surface tension, which aids in achieving a lofty rise.
Let the dough rest uncovered for 15-20 minutes to develop a slight skin, helping to prevent sticking to the lined basket.
Turn the dough onto a floured surface and shape it.
Place the shaped dough into a lightly floured banneton basket or a bowl lined with a tea towel.
Cover with plastic wrap and proof in the refrigerator for 12-14 hours. Alternatively, proof in a warm spot for 2-4 hours. The refrigerated method not only allows the dough to be stored for up to a week but also makes it easier to carve decorative patterns on the surface.

Bake
Preheat your oven to 500°F with a Dutch oven inside.
Once the oven is ready, take the dough out of the fridge, place it on parchment paper, and score the top with a lame or razor. For scoring ideas, click here.
Optionally, dust the top with flour to accentuate the scoring pattern.
Carefully transfer the dough, along with the parchment paper, into the preheated Dutch oven.
Bake covered for 20 minutes, then uncover and bake for an additional 20 minutes.
Let the bread cool completely before slicing.