Rustic Whole Grain Sourdough Bread
This rustic whole grain sourdough bread is packed with flavor. The recipe consists of three simple ingredients: flour, water, and salt. While the ingredients are simple, the process might take a few tries to get exactly right. BUT, it's worth it, and I'm here to guide you through the whole process.
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Equipment
- Digital kitchen scale
- Brød & Taylor proofer box (optional, but recommended)
- Bench knife
- Banneton
- Lame
- Challenger Bread Pan or other cast iron pan
Ingredients
Levain
- 15 g active sourdough starter 50%. fed 10-12 hours prior
- 30 g water 100%. at 77°F-80°F/25°C-27°C
- 15 g all-purpose flour 50%
- 15 g whole wheat flour 50%
Main Dough
- 150 g whole wheat flour 43%
- 100 g whole grain spelt flour 29%
- 100 g bread flour 29%
- 270-300 g water 77%-86%. at 77°F-80°F/25°C-27°C
- 70 g levain 20%
- 7 g sea salt 2%
Other
- rice flour or whole wheat flour for dusting the banneton
Instructions
Levain
- Add all the ingredients to a small bowl and stir to combine. Place the levain in a warm spot, preferably around 78°F/26°C for 5 hours or until it has doubled/tripled in size.
Main Dough
- Four hours after you prepared the levain: Add flours and water to a large mixing bowl and mix until combined. How much water you will need depends on your flour and experience handling high hydration doughs. My recommendation is to start low with 270 grams of water and add more if needed. Cover the bowl and rest/autolyse for 1 hour until the levain is ready.
- Measure out 70 grams of levain and add it to the bowl of autolysed dough. Mix with your hands for 3-4 minutes. The mixing technique is demonstrated in the recipe video above. Cover your bowl and rest for 30 minutes.
- Add the salt and continue mixing for another 3-4 minutes until the dough has a smooth surface. It will still be quite sticky because of the high percentage of whole grains in the dough. Transfer the dough to a glass baking pan for easier handling later on. Cover the pan and proof at 75°F/24°C for 1 hour.
- After 1 hour, you want to perform the first coil fold. With wet hands, slide both hands under the dough in the center until your fingertips touch. 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).
- Repeat the folding every hour for the first 3-4 hours of proofing. Leave the dough untouched for the remaining hour(s). Total coil folds: 3-4. Total proofing time (calculated from adding the levain): 5-6 hours at 75°F/24°C.
Shape
- Prepare an 8 or 10-inch oval banneton by dusting it with rice flour.
- Transfer the dough onto a lightly floured work surface.
- With the help of a bench scraper, fold in the doughs right side, then the left side, and roll it down towards you.
- Gently flip the dough over and lift it into the prepared banneton, seam side up. Cover, and transfer it to the fridge to cold-proof overnight (10-18 hours).
Bake
- Place your Bread Pan or large Dutch oven in the oven. Preheat for 45-60 minutes at 500°F/260°C.
- Carefully remove the preheated Bread Pan from the oven. Tip the bread into the pan, seam side down.
- Use a lame or razor blade to score the surface of the bread. Try scoring at a slight angle to give the bread the distinctive "ear." Put the lid back on and bake for 20 minutes.
- After 20 minutes, you can remove the lid, turn down the heat to 430°F/220°C and bake for another 15-25 minutes until the bread has a deep golden crust. Bake it dark for the most delicious crust ever.
- Transfer to a wire rack and cool for at least one hour before slicing.