Brad’s Whole Wheat Country Sourdough

A hearty whole-wheat country sourdough made with bread flour, active starter, honey, and butter/half & half. Mixed in a bread machine, bulk-fermented, cold-proofed, then baked in a Dutch oven. Makes one large loaf at about 950 grams.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bread Machine (Dough Only): Add to the pan in this order: 1) Water 2) Half & half 3) Honey 4) Starter 5) Butter (if using) 6) Bread flour 7) Whole wheat flour 8) Salt.

Step 2

Run only the mix or dough cycle long enough to fully combine the ingredients. Once the dough is shaggy (usually 5-7 minutes), stop the machine.

Step 3

Bulk Fermentation: Transfer the dough to a lightly oiled bowl. Ferment for 4–6 hours at about 75°F (24°C). During the first 2 hours, stretch and fold every 30 minutes (4 sets total). These are gentle and shouldn’t be hard on your hands.

Step 4

Shape: Lightly flour your work surface. Shape into a tight round boule. Place seam-side up in a rice floured banneton or towel-lined bowl.

Step 5

Cold Proof: Refrigerate for 12–18 hours. This is where the flavor really develops.

Step 6

Bake: Preheat your Dutch oven to 475°F (246°C) for 45–60 minutes. Turn the dough onto parchment. Score with a razor or sharp knife. Bake 20 minutes covered, then 22–25 minutes uncovered. The loaf is done when the internal temperature reaches 208–210°F (98–99°C).