Whole Wheat Sourdough

← All Recipes Whole Wheat Sourdough
🟡 Intermediate⏱ ~7 hrs + overnight cold proof🍞 1 loaf

A heartier loaf with more flavour and nutrition. The whole wheat flour adds nuttiness and depth, while the white flour keeps it light enough for a good crumb. A great step up from a pure white loaf.

Ingredients

  • 325g bread flour
  • 125g whole wheat flour
  • 340g water (75% hydration)
  • 90g active starter
  • 10g salt

Method

  1. Autolyse: Combine flours with 315g water. Mix until no dry flour remains. Rest 45 minutes. (Whole wheat absorbs water more slowly — the longer autolyse helps.)
  2. Add starter and salt: Mix in starter and remaining water. Rest 30 minutes. Add salt, squeeze in and fold to incorporate.
  3. Bulk ferment: 5–6 hours at 22°C. Perform 6 sets of stretch and folds in the first 3 hours (every 30 minutes). The dough is ready when it's 60–75% bigger, jiggly, and has bubbles on the surface.
  4. Shape: Pre-shape, rest 25 minutes, then final shape into a batard or boule. Place in a well-floured banneton.
  5. Cold proof: Cover and refrigerate 10–14 hours.
  6. Bake: Bake straight from the fridge in a preheated Dutch oven at 250°C (480°F), covered 20 min, uncovered 25 min at 230°C.
Note: Whole wheat dough ferments faster than white — watch the dough, not the clock.

Bake this with our shelf-stable sourdough starter — activates in 2 hours, so you can bake your first loaf the same day.

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