Learn how to make a simple and delicious 50% Whole Wheat Sourdough Bread. The perfect everyday sandwich bread! The recipe is for one loaf, but you can easily double it if you want to make two.
Gather all your ingredients and add them to a bowl. Use a rubber spatula and mix until just combined. Cover the bowl and place it in a warm spot for 5 hours or until the levain has doubled/tripled in size.
Tangzhong
Mix flour and water in a small pot. Heat up over medium heat. Stir until the mixture thickens and reaches a temperature of 150°F/65°C.
Transfer to a clean bowl. Cover with plastic wrap that is touching the entire surface of the tangzhong. Cool to room temperature.
Main Dough
Add water (220g), levain, tangzhong, and honey to a large mixing bowl. Quickly mix the ingredients using a whisk until the mixture is somewhat smooth and lump-free.
Add the flours to the bowl of your stand mixer fitted with a dough hook. Pour in the water mixture and mix at low speed until just combined. Cover the bowl and rest/autolyse for 30 minutes at room temperature.
After 30 minutes, add in the salt and 20g water. Mix for 2-3 minutes at medium speed.
Slowly add in the cubed butter, one cube at a time. When all the butter is added, continue kneading for about 5 minutes at medium speed until the dough has formed a ball and cleared the bowl's sides.
Place the dough in a lightly oiled, large bowl: cover and proof for 90 minutes at around 75°F/24°C. After 90 minutes, perform the first coil fold*. Cover and proof for another 90 minutes. After 90 minutes, perform a second coil fold*.
Proof for another 1-2 hours until the dough has doubled in size. Total proof time: 4-5 hours at 75°F/24°C.
Shape
Place the dough on a lightly floured work surface. Flour the top of the dough. Use your hands to gently pat it into a square about 10x10in/25x25cm (same length as your bread pan).
Roll the dough up like a roulade as tightly as you can, starting from the side furthest away from you. Tuck in the sides to even out the shape. Use both hands to lift up the dough and place it in a greased/lined 10-inch bread tin,seam-side down. Cover and proof at around 75°F/24°C for 3 hours or until the dough reaches the rim of the pan.
After about 3 hours, place the dough in the fridge for overnight proof (10-15 hours).
Bake
Preheat your oven to 390°F/200°C for 45-60 minutes.
Take the bread out of the fridge. Use a spray bottle to spray a little bit of water on the bread's surface. Sprinkle on a handful of oats. Score the bread using a lame or razor blade.
Bake for 40-45 minutes until golden brown—the internal temperature when finished: 200°F/95°C. Cool completely before slicing.
Notes
*How to perform a coil fold: Slide both your hands under the dough in the center until your fingertips are touching. Slowly lift the dough up and towards you until the dough lets go of the bowl. Fold the dough underneath itself by lowering your hands. Turn the bowl 180° and do the other side. Turn the bowl 90° and repeat (basically folding all four sides).*If you'd like to use olive oil instead of butter, then you want to mix it in with the water mixture.