100% Whole Grain Sourdough Bread
Servings 10
This spelt sourdough bread is 100% whole grain and 100% delicious. Follow this simple recipe to make the sour dough loaf of your dreams. This recipe makes 1 loaf of bread. Double to make 2.
Ingredients
- 475 grams freshly milled whole wheat flour (hard red or hard white wheat both work for this recipe)
- 400 grams non chlorinated water
- 100 grams active and bubbly sourdough starter
- 15 grams of salt
Instructions
Preparation
- Make sure you have an active and bubbly sourdough starter. This means it is at its peak rise after feeding. Depending on the temperature of your environment, it could be anywhere from 4-8 hours before you mix up your bread.
Making the Dough
- Place a large bowl on your scale and measure out the flour and water. Mix these ingredients until just combined. You may use your hands or a sourdough whisk, just try to avoid over mixing at this point.
- Cover and let the dough rest and fully hydrate (autolyse) for 30 minutes to an hour.
- Weigh your salt and sourdough starter, and add this to the dough, mixing thoroughly with your hands. Stretch and fold the dough at least 4 times. Let rest another 30 minutes.
Stretch and Fold Process
- Complete at least 6 stretch and folds before allowing your dough to bulk ferment. You can choose to do this about 20 minutes apart, or 15 minutes apart for the first 3 stretch and folds, followed by 3 more stretch and folds every 30 minutes. As you continue this process, you will notice the dough getting more stretchy and pliable each time.
First Bulk Fermentation Process
- After the completion of all 6 stretch and folds, cover your dough with plastic wrap, a damp towel or reusable bowl covers, and allow to rise and ferment in a warm place until about doubled in size. This may take up to 8 hours, or less in a warm environment. Watch it carefully so it does not over-ferment and begin to collapse.
Shaping Your Dough
- Lightly flour or wet your surface and scrape dough onto your prepared surface. Stretch the edges out until you have formed a square-ish shape with your dough. Be careful not to overwork the dough and release all the air from the stretch and fold process.
- Fold in your dough from top to bottom and then from side to side. Flip over and proceed to form your dough into a ball and spinning or scraping it gently against the countertop to seal the folds.
- Let it sit for a bit while you prepare your bowl or banneton basket. To do this, flour the linen liner or a tea towel, and press the flour into the fibers of the cloth. You can use whole wheat flour for this, but I like to use all-purpose flour or rice flour, as it works a little better to help it not stick to the dough. If using a tea towel, place it inside a bowl, suited for the shape of bread you are making.
- Flip your dough upside down into the prepared bowl. Pinch together any seams. Cover with plastic wrap, insert inside a plastic grocery bag, or cover with the bowl covers.
Second Bulk Fermentation Process
- Let your covered dough sit inside the fridge for up to 10 -14 hours in the refrigerator. You will know when it is proofed sufficiently when you press in with your finger and it slowly bounces back.
Baking Your Sourdough Bread
- Place a covered dutch oven into your oven and allow it to preheat together at 475 degrees Fahrenheit. It is best to let it heat up for about 45 minutes to an hour. This gets it very hot and ready to help your bread rise quickly.
- When you are ready to bake, take your dough out of the fridge and flip over onto some parchment paper. Score with a razor. Do at least one deep score, but feel free to get creative with shallow scoring for more detailed designs. You can also dust it with more flour previous to scoring to have your designs be more prominent.
- Remove your dutch oven from your oven, and carefully place dough with parchment paper inside, and cover with the lid.
- Bake for 25 minutes, covered at 475 degrees.
- Remove the lid, lower temperature to 425 degrees, and bake for another 15 minutes.
- Once done baking, remove bread and allow to cool completely before slicing into the bread.