100% Whole Wheat Sourdough Artisan Bread

Updated at: Thu, 17 Aug 2023 05:38:03 GMT

Step 1

Feed Your Starter: You'll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 80g of active, bubbly starter, it makes sense to feed at least 60 grams of water and 60g of flour the night before.*Optional* Autolyse Dough, 1 - 2 hours : In a large bowl or Tupperware, combine flour and water. Using your hands, mix the ingredients together until the dough fully absorbs the water. This will only take a couple of minutes, and there should be no dry patches left when you're done. Cover with a lid or cloth.

Step 2

Bulk Fermentation: Ferment your dough at room temperature for 6-10 hours or until it doubles in size. Perform a few stretch and folds every hour or two if you have time.

Step 3

Cold Proof: Place covered in the fridge overnight or 12+ hours

Step 4

Shape: The next day shape using your favorite technique.

Step 5

Second Proof (two options): Cover and place in the fridge for another night or rest at room temperature for 1-2 hours. Whatever is convenient for you.

Step 6

Score + Bake: Place your Dutch oven into your oven and preheat to 500 degrees. When the oven is preheated, cover your Tupperware/bread basket with a piece of parchment paper, and then place a cutting board over the parchment paper. While holding the parchment paper and cutting board against the Tupperware, flip it over and allow the dough to turn out. Lifting from the parchment paper edges, place your dough in the preheated Dutch oven, add the lid, and bake at 500 for 20 minutes. After 20 minutes, remove the lid, and lower the temp to 450. Continue baking for another 20 minutes. The bread is done when the crust is a beautiful golden brown and the internal temp is about 208-210 degrees.

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