Classic Whole Wheat Sourdough Bread

Cook it step by step

1. 1

   Mix flour and water in a large bowl. Let rest (autolyse) for 30 to 60 minutes.

2. 2

   Add sourdough starter and salt. Mix thoroughly using the stretch-and-fold technique.

3. 3

   Perform 4 sets of stretch-and-folds over the next 2 hours, spaced 30 minutes apart.

4. 4

   Cover and bulk ferment at room temperature for 8 to 12 hours, or overnight, until doubled.

5. 5

   Shape the dough on a lightly floured surface. Place seam-side up in a floured banneton.

6. 6

   Cold-proof in the refrigerator for 1 to 12 hours for deeper flavor development.

7. 7

   Preheat your oven to 500 degrees Fahrenheit with a Dutch oven inside for at least 30 minutes.

8. 8

   Score the dough and transfer to the hot Dutch oven. Bake covered for 20 minutes.

9. 9

   Remove lid, reduce to 450 degrees Fahrenheit, and bake uncovered for 20 to 25 minutes until deeply golden.

10. 10

    Let cool completely on a wire rack before slicing, at least 1 hour.