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Artisan Whole Wheat Sourdough Bread

A simple recipe for artisan whole wheat sourdough bread. Crusty on the outside and chewy on the inside, this loaf is great with dinner but also makes great toast in the morning!
Prep Time 1 d
Servings 2 loaves

Equipment

  • 1 Cast Iron Dutch Oven

Ingredients
  

  • 3½-4 Cups Whole Wheat Flour I use Prairie Gold White Whole Wheat
  • Cups White Flour
  • 1 Cup Active Starter
  • Cups Water I use filtered

Instructions
 

  • Remember Artisan Sourdough takes time. Your dough must be put together the day before you wish to bake it.
    Make sure your starter is active and bubbly, feed it the morning that you are putting your dough together. If you keep it in the fridge, pull it out and feed it the night before and also that morning.
    Measure out your ingredients and mix them. I like to use a stand mixer.
    Move your dough to a greased bowl and allow to bulk rise for the remainder of the day or until it is nearly doubled in size. Bubbles should form just under the surface of the bread.
    During the first two hours of the bulk rise, stretch and fold your dough about every thirty minutes or so. This isn't super strict, just do it when you think of it.
    After the dough is doubled, remove it from the bowl, cut it in half and shape it into two loaves.
    Prepare two banneton baskets or bowls lined with tea towels and sprinkled with flour. Place the shaped loaves in the bowls with the seam side UP.
    Cover and place in the refrigerator overnight or until you are ready to bake the next day. This should be 12-15 hours. Longer is fine.

Baking Day

  • When you are ready to bake your bread, preheat the oven with the cast iron dutch oven in it to 425°. Once the oven and the pot is hot, remove your first loaf from the fridge. Place on a floured piece of parchment paper seam side down. Using a lame or a sharp knife, score your dough.
    Place the dough and the parchment paper in the preheated dutch oven with the lid on. If you have a trivet or a baking mat, use it.
    Bake with the lid on for 25 minutes.
    After 25 minutes, remove the lid and bake uncovered for another 20-25 minutes or until the loaf is nice and crispy and brown on the outside.
    The bread should cool for at least 90 minutes before cutting.